Walnut gingerbread

Ingredients for 1 servings:

• 35 g flour
• 125 g walnuts, ground
• e.g. cinnamon
• 4 egg whites, approx. 120 g
• 75 g hazelnuts, ground
• 250 g sugar
• 25 wafers, 7 cm diameter
• 25 walnut halves

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

super juicy, makes about 25 pieces

Line two baking sheets with parchment paper. Mix the flour, ground walnuts, and cinnamon well in a bowl. In a small saucepan, heat the egg whites, hazelnuts, and sugar to 50°C, stirring constantly. Check the temperature with a sugar thermometer. When the egg white mixture has reached the right temperature, add the flour mixture and stir vigorously until everything is well combined. Remove the pan from the heat and let the mixture cool. Place a heaped teaspoon of the nut mixture in the center of each wafer, using a second teaspoon, and decorate with a walnut half. Place the gingerbread on the baking sheets and let it dry for at least 24 hours. If the gingerbread is too moist, it will spread during baking. After this time, preheat the oven to 190°C (top/bottom heat) or 180°C (fan oven). Bake the gingerbread for 9-11 minutes until light brown. The surface of the gingerbread will crack slightly, which is intentional.