Chocolate Gingerbread
6 Eggs
160 g Soft Butter
200g Sugar
600 g Ground Hazelnuts
200 g Grated Chocolate
150 g Chocolate Chips
4 Drops of Bitter Almond Oil
2 cl Egg Liqueur
2 cl Rum
3 tbsp Flour
2 teaspoons of Baking Soda
20 g Gingerbread Spice
Wafers
Mix the butter and sugar until fluffy and stir in the eggs. Stir in hazelnuts, chocolate, bitter almond oil, egg liquer and rum. Mix the baking powder, flour and gingerbread spice together and stir in together with the chocolate drops. Pour the mixture onto the wafers (e.g. with a dough scoop or a gingerbread mold). Preheat the oven to 175°C (top/bottom heat) and bake for about 15-20 minutes. Cover with chocolate if desired.