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Ingredients
Gingerbread
- Ingredients
- 50 small Wafer
- For the gingerbread
- 4 eggs
- 100 grams sugar
- 100 grams brown sugar
- 50 grams Candied lemon
- 20 grams candied orange
- 60 grams Jam (such as apricot)
- 160 grams Marzipan
- 1 tsp honey
- 1 generous pinch Lemon peel
- 120 grams ground almonds
- 120 grams ground Hazelnuts
- 80 grams Pastry flour
- 20 grams breadcrumbs
- 1 generous pinch Baking powder
- 20 grams Gingerbread spice
- For the icing
- 4 Tbsps powdered sugar
- 2 Tbsps lemon juice
Preheat the oven to 200°C (approximately 400°F). Line two baking sheets with parchment paper. Arrange the cookie wafers on a plate. For the gingerbread: Whip the eggs with the sugar until fluffy. Chop the candied citrus peel very finely and stir in slowly. Mix the jam, marzipan, honey and lemon zest together until smooth then whisk into the egg mixture.
Combine the ground nuts with the flour, cookie crumbs, baking powder and spice blend then fold into the egg mixture. Transfer to a pastry bag with a large tip and pipe onto prepared baking sheets. Shape into pyramids with a damp knife. Dust with a little powdered sugar.
Bake until golden brown, around 10-15 minutes. Stir the powdered sugar and lemon juice together until smooth. Transfer to a piping bag fitted with a small tip and pipe decorate patterns on the gingerbread. Let dry. Serve with the wafer cookies.