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Gingerbread spice
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.