Nuremberg gingerbread

Name: Nuremberg gingerbread
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 75 g Candied orange and lemon peel; 1/4 TEASPOON salt of the hartshorn; 3 TABLESPOONS Milk; 6 Eggs (size M); 375 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 150 g flaked almonds; 375 g Flour; 1 Bag of gingerbread spice (8 individually packed spices); 6 square baking wafers (120 x 200 mm); 250 g Fine chocolate coating (70 % cocoa); 25 g Coconut oil; 175 g Icing sugar; 1-2 TABLESPOONS fresh squeezed lemon juice; 7-10 Tbsp halved almonds and cherries; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

75 g Candied orange and lemon peel
1/4 TEASPOON salt of the hartshorn
3 TABLESPOONS Milk
6 Eggs (size M)
375 g Sugar
1 pinch Salt
1 package Vanillin sugar
150 g flaked almonds
375 g Flour
1 Bag of gingerbread spice (8 individually packed spices)
6 square baking wafers (120 x 200 mm)
250 g Fine chocolate coating (70 % cocoa)
25 g Coconut oil
175 g Icing sugar
1-2 TABLESPOONS fresh squeezed lemon juice
7-10 Tbsp halved almonds and cherries
baking paper

Directions

1
Chop the candied orange peel and candied lemon peel very finely. Dissolve salt of hartshorn in 1 tablespoon cold milk. Whisk eggs, sugar, salt and vanilla sugar with the whisk of the hand mixer (6-8 minutes) until foamy
2
Add the candied orange peel, candied lemon peel, almonds, flour and spices and mix well. Cover and leave to rest in a cool place for about 24 hours
3
Cut the wafers into 3 equal 12 cm long rectangles. Use a knife to spread the dough evenly into 16 wafer rectangles. (Use the remaining wafer rectangles for other purposes). Smooth with a knife, leaving a margin of approx. 0.5 cm
4
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
5
Meanwhile, coarsely chop the chocolate coating and coconut oil and melt over a warm water bath. Remove from the bain-marie and let it cool down a little. Heat 2 tablespoons of milk. Sieve the icing sugar into a bowl. Add hot milk and lemon juice, stir until smooth
6
Cover 8 of the still warm gingerbreads with the chocolate coating. Cover the remaining gingerbread with icing. Place all the gingerbreads on a cake rack and let them rise a little. Decorate with halved almonds and cherries and leave to dry. Fill the gingerbread into two well sealable cookie tins and store for about 14 days before eating
7
waiting time approx. 24 hours