Gingerbread hedgehogs

Name: Gingerbread hedgehogs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 42
Ingredients: 125 g Candied lemon peel, 2 eggs (Gr. M); 200 g icing sugar, 1 tsp cinnamon; 1 TEASPOON Gingerbread spice, 1 pinch of salt; 225 g gem. almonds (with skin); 50 g mixed hazelnuts; 1 knife tip Baking Powder; 42 (5 cm Ø) Baking wafers; 75 g Almond slivers, each 100 g white; 7-10 Tbsp and semi-bitter couverture

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 42

125 g Candied lemon peel, 2 eggs (Gr. M)
200 g icing sugar, 1 tsp cinnamon
1 TEASPOON Gingerbread spice, 1 pinch of salt
225 g gem. almonds (with skin)
50 g mixed hazelnuts
1 knife tip Baking Powder
42 (5 cm Ø) Baking wafers
75 g Almond slivers, each 100 g white
7-10 Tbsp and semi-bitter couverture

Directions

1
Finely chop the candied lemon peel. Beat eggs, icing sugar, cinnamon, spice, salt for at least 5 minutes until fluffy. Mix almonds, nuts and baking powder, stir in. Stir in candied lemon peel. Chill for about 30 minutes.
2
Place the wafers on 2 baking trays. Spread the dough with the help of 2 teaspoons as walnut-sized heaps, press them flat a little. Stick almond slivers into the wafers in the shape of a hedgehog. Bake in the preheated oven (electric cooker: 150°C/circulating air: 125°C/gas: level 1) for approx. 25 minutes. Leave to rest in the switched off oven for about 5 minutes. Allow to cool down
3
Coarsely chop the white and dark chocolate coating. Melt separately in a hot water bath. Cover hedgehogs with white and dark chocolate coating. Leave to dry