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🍰 Crunchy Almond Gingerbread

615 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 180 g Cane sugar
• 2 tsp Gingerbread spice
• 2 tsp Lemon zest
• 2 tbsp Rum
• 75 g Citron peel (very finely diced)
• 0.25 tsp Baking powder
• Almond kernels (125 g ground each)
• Hazelnuts (125 g ground each)
• 20 Baking wafers (9 cm ⌀ each)
• 50 g Sliced almonds
• 180 g Powdered sugar
• 1 tbsp Melted butter
• 1 tbsp Lemon juice
• 3 tbsp Sugar

Instructions

1. 1. Beat the eggs, sugar, spices, and rum vigorously until the mixture is thick and creamy.
2. 2. Stir the citron, baking powder, and nuts into the dough.
3. 3. Cut the wafer sheets into tree shapes.
4. 4. Spread the dough about 1 cm high onto the wafers using a wet knife.
5. 5. Place the wafers on a baking sheet.
6. 6. Let the gingerbread cookies dry overnight in a cool place.
7. 7. Preheat the oven to 150 °C (middle rack).
8. 8. Bake the gingerbread cookies for about 30 minutes until light brown.
9. 9. Toast the almond slices in a pan without fat.
10. 10. Mix 150 g of powdered sugar, melted butter, lemon juice, and a little water to make a glaze.
11. 11. Spread the glaze over the warm gingerbread cookies.
12. 12. Garnish the cookies with the toasted almond slices.
13. 13. Mix the remaining powdered sugar with about 1 teaspoon of water to make a thick glaze.
14. 14. Fill the glaze into a small zip-lock bag.
15. 15. Cut off a tiny corner from the bag.
16. 16. Pipe decorative patterns onto the cookies.
17. 17. Sprinkle the cookies with crystal sugar.
18. 18. Let the cookies cool.

Nutrition per serving

• kcal: 615
• Protein: 11 g · Fett/Fat: 30 g · Carbs: 76 g