Gingerbread

• 18 baking wavers (9cm diameter)
• 125 g ground hazelnuts
• 125 g ground almonds
• 50 g orange peel
• 8 g Gingerbread Spice
• 200 g Marzipan
• 15 g vanilla sugar (1)
• 100 g sugar
• 50 g coconut oil (2)
• 15 g baking powder
• 1 tsp salt
• 100 g marmelade (optional)
• 125 g powdered sugar
• 20 g water (3)

1. Mix hazelnuts, almonds, sugar, vanilla sugar, baking powder, salt and gingerbread spice
2. Add marzipan, marmelade, orange peel and oil
3. Knead into a smooth dough
4. Preheat oven to 170C upper/lower
5. Spread dough on the wavers, then bake for 22min and let fully cool down
6. Mix water and powdered sugar and dunk each piece into it with the waver pointing up

Notes

(1) Or use 1 tsp vanilla extract
(2) or any neutral vegetable oil
(3) powdered sugar and water can be replaced by sugar or chocolate icing

Tags

dessert cookie vegetarian vegan