- For the dough
- Candied lemon (50 grams, finely chopped)
- Candied orange (50 grams, finely chopped)
- 100 grams ground Hazelnuts
- 100 grams peeled almonds
- 100 grams Pastry flour
- 2 teaspoons Gingerbread spice
- 2 tablespoons white rum
- 1 pinch Salt
- 200 grams Marzipan
- 6 Egg whites
- 40 Wafers (70 mm diameter)
- 200 grams Sugar
For the dough, mix the hazelnuts, almonds, candied fruit, flour and spices. Chop the marzipan into small cubes and mix with 1 egg white until creamy. Spread the wafers on a baking sheet. Beat the remaining egg whites with a pinch of salt until stiff. Gradually sprinkle in the sugar. Stir the rum into the marzipan cream. Fold the egg whites and marzipan cream into the flour mixture.
Spread the dough on the wafers. Let dry overnight. The next day, bake the gingerbread for 12-15 minutes at 175°C (approximately 350°F). Remove and let cool on a wire rack. For the topping, mix 100 grams (approximately 3.5 ounces) of powdered sugar with the lemon juice and 2 tablespoons of water. Thinly spread the icing on the still warm gingerbread.
Let dry completely. Mix the remaining powdered sugar with the remaining icing. Pour the icing into a pastry bag and decorate the gingerbread. Let dry, cut into pieces and serve.