Gingerbread hedgehog

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely chop the candied lemon peel. Beat the eggs, icing sugar, cinnamon, gingerbread spice, salt and lemon zest until thick and creamy. Mix almonds, nuts and baking powder and stir into the mixture. Also stir in the candied lemon peel. Chill the mixture for about 30 minutes.

2. 2

   Spread the wafers (5 cm Ø) on two baking trays. Place walnut-sized heaps on the wafers with the help of teaspoons. Press a little bit flat. Put almond slivers into the heaps. Bake in the preheated oven (electric: 150 °C/ gas: level 1) for about 25 minutes in a row. Then leave to dry in the switched off oven for another 5 minutes. Remove from the oven, place on a rack and allow to cool. Coarsely chop white and dark chocolate separately. Melt the couverture separately in two small bowls in a hot water bath. Cover half of the hedgehogs with white chocolate coating.

3. 3

   Then leave to dry in the switched off oven for another 5 minutes. Remove from the oven, place on a rack and allow to cool. Coarsely chop white and dark chocolate separately. Melt the couverture separately in two small bowls in a hot water bath. Cover half of the hedgehogs with white chocolate coating. Coat the rest of the hedgehogs with dark chocolate. Place on a grid and allow to dry

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
110 kcal

CARBS
10 g

FATS
7 g

PROTEINS
2 g