Fine Gingerbread

For the fine gingerbread, beat the eggs with powdered sugar until creamy. Fold in cinnamon, cloves and lemon zest. Stir the finely chopped candied lemon peel and candied orange peel into the egg mixture. Then add the almond kernels and nuts and stir everything well.

Spread on wafers and bake at 175 °C for 15 to 20 minutes. After cooling, glaze the fine gingerbread to your liking and decorate with peeled almond kernels if desired.

Preparation Tip:

Store the fine gingerbread placed next to an apple in a tin. So it becomes nice and soft and stays juicy.

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