Gingerbread Hearts

Name: Gingerbread Hearts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 8 square baking wafers (122 x 202 mm); 50 g Citation; 50 g Candied orange peel; 4 Eggs (size M); 250 g Sugar; 1 TABLESPOON Cinnamon; 1 1/2 TSP. ground cardamom; 1/2 TEASPOON ground cloves; 1/2 TEASPOON ground mace; 1 knife tip salt of the hartshorn; 3 TABLESPOONS Milk; 100 g flaked almonds; 250 g Flour; 250 g Dark chocolate coating; 75 g Almonds with skin; 30 g Pistachio kernels; 50 g red document tables; 200 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp some Christmas motif wafers; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

8 square baking wafers (122 x 202 mm)
50 g Citation
50 g Candied orange peel
4 Eggs (size M)
250 g Sugar
1 TABLESPOON Cinnamon
1 1/2 TSP. ground cardamom
1/2 TEASPOON ground cloves
1/2 TEASPOON ground mace
1 knife tip salt of the hartshorn
3 TABLESPOONS Milk
100 g flaked almonds
250 g Flour
250 g Dark chocolate coating
75 g Almonds with skin
30 g Pistachio kernels
50 g red document tables
200 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp some Christmas motif wafers
baking paper

Directions

1
Cut out 2 hearts each (approx. 11 cm wide and 9 cm high) from the wafers. Chop the candied lemon peel and candied orange peel a little finer. Whisk eggs and sugar with the whisk of the hand mixer for 5-6 minutes until creamy, beating the spices into it. Dissolve deer horn salt in 1 tablespoon cold milk and stir in. Fold in candied lemon peel, candied orange peel and flaked almonds. Carefully fold in the flour in 2-3 portions.
2
Spread the heart wafers on 2 baking trays lined with baking paper. Spread the gingerbread mixture evenly on each heart, leaving an approx. 1/2 cm wide edge free. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Cut a hole from the still warm hearts with a punched spout and let the hearts cool down on a cake rack. Coarsely chop the chocolate coating and melt it on a hot water bath. Boil the almonds in a little water, pour onto a sieve and rinse with cold water. Squeeze the almonds out of their skin and cut them in half. Halve the pistachios and beaten egg whites. Mix icing sugar, lemon juice, 2 tablespoons of milk and 1-2 tablespoons of hot water to a smooth glaze. Spread half of the hearts with the icing, cover the other half with chocolate coating. Decorate with Christmas wafers, almonds, pistachios and cherries.
3
Boil the almonds in a little water, pour onto a sieve and rinse with cold water. Squeeze the almonds out of their skin and cut them in half. Halve the pistachios and beaten egg whites. Mix icing sugar, lemon juice, 2 tablespoons of milk and 1-2 tablespoons of hot water to a smooth glaze. Spread half of the hearts with the icing, cover the other half with chocolate coating. Decorate with Christmas wafers, almonds, pistachios and cherries. Leave to dry well. Then pull gift ribbons through the hearts
4
waiting time approx. 2 hours