Hazelnut Gingerbread
7 Egg White
200g Powdered Sugar
250 g Ground Hazelnuts
Juice of 1 Lemon
200g Sugar
50 g Candied Lemon Peel, very finely diced
10 g Cinnamon Powder
1 packet of Gingerbread Spice (15 g)
50g Flour
100 g Tender Oat Flakes
Wafers
Glaze
Beat the egg whites with the beaters of the hand mixer until very stiff, gradually adding the sifted powdered sugar. Stir in the ground hazelnuts along with the lemon juice and sugar. Mix the lemon peel, cinnamon, gingerbread spice and flour and fold into the beaten egg whites along with the oat flakes. Spread the mixture onto wafers and let it dry for a good 2 hours. Bake in a preheated oven at 175 degrees, middle shelf, for about 15 minutes. Let cool and cover with glaze.