Choco Gingerbread
45 Min.
For about 55 gingerbread cookies
Info
- Perptime 25 Min.
- Cooltime 60 Min.
- Baketime 20 Min.
Ingredients
Portions
For the dough:
- 100 g Hazelnuts roasted, ground
- 200 g Almonds roasted, ground
- 3 tsp. gingerbread spices
- 1 tsp. baking powder
- 50 g Rapunzel candied lemon peels
- 50 g Candied orange peel without sugar
- 3 tbsp. orange juice
- 2 eggs
- 100 g Rapadura whole cane sugar HIH
- 30 g Date sweetener HIH
- 1 Atlantic sea salt fine
- grated peel auf 1 untreated lemon
For the icing:
- 150 g Rapunzel bittersweet chocolate coating, melted in a water bath
Preparation
Mix hazelnuts, almonds, gingerbread spices and baking powder and put aside.
Chop candied lemon and orange peels in a blender and put into a separate bowl. Beat eggs, whole cane sugar, date sweetener, salt and grated lemon peel in a bowl until creamy. Slowly fold in candied lemon and orange peels as well as nut mixture.
Cover two baking sheets with baking paper. Heap dough onto wafers using a teaspoon (leaving a small space around the dough). Shape dough with moist fingers into smooth, round gingerbreads. Let rest for at least one hour. Preheat oven to 150 °C (fan oven: 140 °C). Bake gingerbreads for 15 – 20 minutes and let cool.
Cover gingerbreads with melted chocolate coating.
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