Nuremberg gingerbread

Name: Nuremberg gingerbread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 200 g Almond slivers; 100 g Citation; 1 Organic Lemon; 2 Eggs (Gr. M); 1 pinch grated nutmeg; 1 knife tip ground cloves; 1/2 coated Tsp Cinnamon; 1 TABLESPOON Rum; 125 g Sugar; 175 g ground almonds (without skin); 50 g Flour; 18 round baking wafers (70 mm Ø); 100 g Icing sugar; 18 red cherries; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

200 g Almond slivers
100 g Citation
1 Organic Lemon
2 Eggs (Gr. M)
1 pinch grated nutmeg
1 knife tip ground cloves
1/2 coated Tsp Cinnamon
1 TABLESPOON Rum
125 g Sugar
175 g ground almonds (without skin)
50 g Flour
18 round baking wafers (70 mm Ø)
100 g Icing sugar
18 red cherries
baking paper

Directions

1
Roast almond slivers without fat, put approx. 50 g aside. Chop the remaining almond slivers and candied lemon peel finely. Wash the lemon hot, dry and finely grate the peel. Squeeze one half of the lemon. Stir eggs, lemon peel, spices, rum and sugar for about 5 minutes until creamy.
2
Mix chopped and ground almonds, candied lemon peel and flour, fold into the egg mixture. Add 2 tablespoons lemon juice. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Spread the wafers on two baking trays lined with baking paper.
3
Spread the gingerbread dough over the wafers with the help of two teaspoons, leaving a rim all around. Bake in the oven for 18-20 minutes.
4
For the icing, mix icing sugar and 2-3 tablespoons of water to a thin icing. Spread warm gingerbread with the icing, decorate with halved cherries and the remaining almond slivers. Leave to dry.