Details
25 min
1 h
15-20 min
Method
Mix hazelnuts, almonds, gingerbread spices and baking powder and put aside.
Chop candied lemon and orange peels in a blender and put into a separate bowl. Beat eggs, whole cane sugar, date sweetener, salt and grated lemon peel in a bowl until creamy. Slowly fold in candied lemon and orange peels as well as nut mixture.
Cover two baking sheets with baking paper. Heap dough onto wafers using a teaspoon (leaving a small space around the dough). Shape dough with moist fingers into smooth, round gingerbreads. Let rest for at least one hour. Preheat oven to 150 °C (fan oven: 140 °C). Bake gingerbreads for 15 – 20 minutes and let cool.
Cover gingerbreads with melted chocolate coating.
Ingredients
For the dough:
- 100 g Rapunzel roasted hazelnuts, ground
- 200 g Rapunzel roasted almonds, ground
- 3 tsp. gingerbread spices
- ¼ tsp. baking powder
- 50 g Rapunzel candied lemon peels
- 50 g Rapunzel candied orange peels
- 3 tbsp. orange juice
- 2 eggs
- 100 g Rapunzel Rapadura whole cane sugar
- 30 g Rapunzel date sweetener
- 1 pinch Rapunzel sea salt
- grated peel auf 1 untreated lemon
- 55 wafers (50 mm Ø)
