Ingredients:
- 5 eggs
- 400g sugar
- 1 sachet vanilla sugar
- 100g candied lemon peel
- 100g candied orange peel
- 200g ground hazelnuts
- 200g ground almonds
- 50g chopped walnuts
- 1 sachet lemon zest
- 1 sachet orange zest
- 5 tsp / 15g gingerbread spices
Preparation:
Use a mixer to beat the eggs together with the sugar and the vanilla sugar until light and frothy. Add the nuts, the zest and the gingerbread spices and stir well. Finely chop the candied lemon and orange peel and stir into the egg-sugar mix. Leave the mixture overnight in a cool place.
Stir well the next day. Dust a work surface with a little flour and use 2 tablespoons to place egg-sized pieces of dough on the flour. Dust the pieces of dough with flour, form into round balls and place the balls on a baking tray lined with baking parchment. Press the dough balls flat onto the baking parchment.
Preheat the oven to 170°C, or to 150°C for a fan oven. Bake the gingerbread for approx. 12 to 15 mins. It is important that the gingerbread stays moist, so it is better to undercook rather than overcook it.
