Gingerbread Nuremberg style

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, chop the candied orange and lemon peel very finely. Dissolve salt of hartshorn in 1 tablespoon cold milk. Whisk eggs, sugar, vanilla sugar and 1 pinch of salt for 6-8 minutes until creamy.

2. 2

   Add salt of the hartshorn. Stir in almonds, flour and gingerbread spice. Fold in the candied orange peel and lemon peel. Cover and leave to rest in a cool place for about 24 hours.

3. 3

   Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Line two baking trays with baking paper. Cut each wafer into three halves (approx. 6.5 x 12 cm each). Spread half of the dough thinly on 9 wafers with a knife and smooth them down.

4. 4

   Place the wafers on a baking tray and bake in a hot oven for 18-20 minutes. In the meantime spread the rest of the dough on the remaining wafers and place them on the second baking tray and bake. Take the gingerbread out of the oven and let it cool down a little.

5. 5

   For the chocolate icing, chop the chocolate coating roughly. Melt the chocolate in a hot water bath together with the plate-grease. Let it cool down a little. For the icing, sieve icing sugar into a bowl. Stir with 2 tablespoons of milk and lemon juice until smooth.

6. 6

   Coat 9 gingerbreads with chocolate coating and icing. Decorate the gingerbread with cherries and almonds and leave to dry. If possible, put both varieties separately in well-closing cookie tins.

7. 7

   It is best to let it soak for 2 weeks before consumption.

Nutrition Facts

KCAL
430 kcal

CARBS
62 g

FATS
15 g

PROTEINS
8 g