Apple Gingerbread
100 g Dried Apples
4 cl Apple Brandy
2 tbsp Honey
120 g Grated Almonds
1 teaspoon Cocoa Powder
3 Eggs
100 g Cane Sugar
1 Pinch of Salt
2 tbsp Grated Lemon Peel
2 tbsp Grated Orange Peel
1 Packet of Vanilla Sugar
3 tsp Gingerbread Spice
1 teaspoon Cinnamon Powder
100 g Chopped Hazelnuts
Wafers
Glaze
Cut the apple pieces into very fine cubes and put them in a bowl. Drizzle with the apple brandy and marinate for at least 1 hour. Add the honey and grated almonds and mix everything together well. Take 2 heaped tablespoons of this mixture. Mix with the cocoa powder and prepare both mixtures. Beat the eggs with the salt until foamy. Add the cane sugar, lemon and orange peel and vanilla sugar while stirring constantly. Stir in the light mixture. Add the spices and nuts. Mix everything together well. Leave covered in the refrigerator for 3 hours. Line a baking tray with baking paper, twist hazelnut-sized balls out of the dark mixture and place one ball in the middle of a wafer. Press the ball lightly and use a knife or a gingerbread mold to pour the light gingerbread mixture over it. Place the gingerbread on a baking tray and bake in an oven preheated to 180-200 degrees for 12-15 minutes. Remove the gingerbread and let cool on a wire rack. Cover with white chocolate or another glaze if desired.