Almonds are true all-rounders. They are full of muscle strengthening protein, bone-strengthening calcium, iron for blood formation and healthy fats for a healthy cardiovascular system. The spices in Nuremberg gingerbread not only provide the delicious aroma, but also bring valuable essential oils, some of which are good for our stomach.
In order to be able to enjoy Nuremberg Gingerbread for a long time, it is best to store it in a tin can with an apple slice. One variation is to cover the gingerbread with melted chocolate instead of sugar icing.
- For the gingerbread
- 4 eggs
- 250 grams sugar
- 250 grams ground almonds
- Mace (1/4 tsp)
- Cardamom (1/4 tsp)
- cinnamon (1/4 tsp)
- 2 teaspoons grated Lemon peel
- Candied lemon 25 grams (approximately 1 ounce), finely chopped
- candied orange 25 grams (approximately 1 ounce), finely chopped
- 250 grams Pastry flour
- ½ teaspoon Baking powder
- 15 round Wafer
Stir the eggs with the sugar until the mixture is thick and fluffy. Add the almonds, spices, candied peel and the sifted flour with the baking powder.
Distribute the wafers on s baking sheet. Pour the batter over the wafers, approximately half of a finger thick. Let rest overnight.
Preheat the oven to 180°C (approximately 350°F).
Bake the gingerbread on the middle rack of the oven 20-25 minutes. While the gingerbread is still warm, sprinkle with the icing, then let cool. The gingerbread should be baked a few days before serving, so that the spices can develop a deeper flavor.