Gingerbread Hearts

Name: Gingerbread Hearts
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 8 rectangular baking wafers; 50 g Candied lemon peel and candied orange peel; 4 eggs, 250 g sugar, salt (Gr. M); 11/2 TSP ground cardamom; 1/2 TEASPOON ground cloves and mace, 1 tablespoon cinnamon; 1 knife tip salt of hartshorn, 3 tablespoons milk; 250 g Flour, 100 g almond flakes.; 30 g Pistachio kernels; 75 g Almond kernels without skin; 50 g red cherries; 200 g Icing sugar; 2 TABLESPOONS Lemon juice; 250 g Dark chocolate coating; 7-10 Tbsp Christmassy glossy pictures

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

8 rectangular baking wafers
50 g Candied lemon peel and candied orange peel
4 eggs, 250 g sugar, salt (Gr. M)
11/2 TSP ground cardamom
1/2 TEASPOON ground cloves and mace, 1 tablespoon cinnamon
1 knife tip salt of hartshorn, 3 tablespoons milk
250 g Flour, 100 g almond flakes.
30 g Pistachio kernels
75 g Almond kernels without skin
50 g red cherries
200 g Icing sugar
2 TABLESPOONS Lemon juice
250 g Dark chocolate coating
7-10 Tbsp Christmassy glossy pictures

Directions

1
Cut out 2 hearts (each approx. 11 cm wide) from each wafer. Chop candied lemon peel and candied orange peel. Beat eggs, sugar, 1 pinch of salt and spices for about 5 minutes until frothy. Dissolve the salt of the hartshorn in 1 tbsp. cold milk, fold in. First fold in flour, then candied lemon peel, candied orange peel and flaked almonds
2
Place the wafer hearts on 2 baking trays lined with baking paper. Spread the dough on them, leaving about 1/2 cm of edge free. Bake in the preheated oven (electric oven: 175 °C / fan oven: 150 °C/gas: level 2) one after the other for 12-15 minutes. Immediately make a hole with a perforated spout. Let them cool down
3
Halve the pistachios, almonds and cherries. Stir icing sugar, juice, 2 tablespoons milk and 1-2 tablespoons hot water until smooth. Chop the chocolate coating and melt in a water bath. Cover 8 hearts each with chocolate coating or icing. Decorate with glossy pictures, pistachios, almonds and cherries