Our tip: Stir 100 g cane and beet sugar with 2 eggs until foamy. Add 90 g ground hazelnuts, 150 g ground almonds, 30 g finely chopped candied orange peel and candied lemon peel and 1 tbsp. gingerbread spice and knead. Chill dough for 1/2 hour. Place wafers (Ø 70 mm) on a baking tray, form dough balls of approx. 5 cm and place them on the wafers. Bake at 160 degrees (fan oven) for 25 minutes.
Young Kitchen Gingerbread Spice
No Christmas bakery can do without gingerbread - but this spicy pastry is also easy to eat!
- Cork lid box
- Filling Weight
- Recommended for
- Bakery products
Süße und würzige Speisen
- *May contain traces of cereals containing gluten, mustard and celery For further Informations on Ingredients, Mandatory information according to LMIV, etc
- Spices A to Z
- Spice Category
- Spice Mixes
|Energie||kj 1129 / 270 kcal|
|- davon gesättigte Fettsäuren||1,1 g|
|- davon Zucker||25,0 g|