Nuremberg gingerbread

Name: Nuremberg gingerbread
Cook time: 45 min
Total time: 45 min
Yield: 18
Ingredients: 200 g Almond slivers; 100 g Citation; 1 untreated lemon; 2 Eggs (size M); 1 pinch grated nutmeg; 1 knife tip ground cloves; 1/2 coated Tsp ground cinnamon; 1 TABLESPOON Rum; 125 g Sugar; 175 g ground almonds without skin; 50 g Flour; 100 g Icing sugar; 9 candied cherries; 18 (7 cm Ø) Oblates; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 18

200 g Almond slivers
100 g Citation
1 untreated lemon
2 Eggs (size M)
1 pinch grated nutmeg
1 knife tip ground cloves
1/2 coated Tsp ground cinnamon
1 TABLESPOON Rum
125 g Sugar
175 g ground almonds without skin
50 g Flour
100 g Icing sugar
9 candied cherries
18 (7 cm Ø) Oblates
baking paper

Directions

1
Roast almond slivers in a pan without fat. Take out and remove approx. 50 g. Chop the remaining almond slivers and candied lemon peel finely. Wash lemon hot, grate dry and thinly grate the peel. Halve the lemon and squeeze 1/2. Beat the eggs, lemon peel, spices, rum and sugar for approx. 5 minutes until creamy.
2
Mix chopped and ground almonds, candied lemon peel and flour and fold into the egg mixture. Add 2 tablespoons lemon juice. Place the wafers on 2 baking trays lined with baking paper.
3
Spread the gingerbread mixture over the wafers, leaving 0.5-1 cm of edge free. Bake the trays one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove, place on a cake rack and let cool.
4
Sieve the icing sugar into a bowl. Add 2-3 tablespoons of water and mix to a thin glaze. Spread warm gingerbread with icing and decorate half with cherries and almond slivers. Let the gingerbread dry for about 1 hour.