Elizen's nut gingerbreads for the New Year
Ingredients
Step-by-step preparation
STEP 1
Ingredients
STEP 2
Grate the zest from the lemon
STEP 3
Beat the eggs with a mixer until foamy
STEP 4
Add granulated sugar in a thin stream as you beat, beat until white foam
STEP 5
Throw in all the other ingredients at once
STEP 6
Mix. Set the oven to preheat (up to 150 degrees, a little hotter than for meringues)
STEP 7
If using gingerbread wafers, place them on top of the paper on a baking sheet, but not close to each other.
STEP 8
Use a spoon to place portions of the nut mass onto the wafers (or plop them directly onto the paper, it’s faster and more convenient, it’s just that the gingerbread cookies without the wafers are less shelf-stable and have a slightly different consistency
STEP 9
Bake in the oven on a medium rack at 150 degrees for 20 minutes.
STEP 10
Remove from the oven, let cool, and only then separate the bridges with a knife if they have formed between individual gingerbread cookies.
STEP 11
Completely cooled gingerbread cookies can be coated with glaze (or not). I also sprinkled it with waffle snowflakes purely for decorative purposes. Enjoy!
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