Almond Gingerbread

Beat the eggs and sugar in a large baking bowl with a mixer (whisk) until creamy. Mix the flour and baking powder and knead into the egg-sugar mixture with the 3 candied orange peel, candied lemon peel and spices. Wrap in cling film and place in the refrigerator for 2 hours.

Preheat the oven to 180 °C (convection oven 160 °C , gas: level 2).

Roll out the dough in portions between freezer foil to a thickness of 1 cm. Cut the dough into even rectangles or cut out shapes. Place the gingerbread on a baking tray lined with parchment paper, brush with beaten egg yolk and bake in the oven for approx. 15-20 min. Cool the rectangles.

Mix powdered sugar and water. Coat one part of the gingerbread with icing sugar and garnish with sugar sprinkles. Garnish the other part with dissolved cake icing and cover with almond kernels.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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