Marzipan Gingerbread
4 Eggs
1 Pinch of Salt
100 g Powdered Sugar
125 g Grated Almonds
125 g Grated Hazelnuts
25 g Candied Lemon Peel
25 g Candied Orange Peel
25g Candied Ginger
25 g Dried Cherries
25 g Currants
200 g Marzipan raw Material
100g Honey
2 tbsp Gingerbread Spice
1 Pinch each of Nutmeg and Ginger
4cl Amaretto
Wafers
Glaze
Finely chop the lemon peel and orange peel, chop the cherries and ginger in the blender and mix together. Mix all the dried fruits, pour over the Amaretto and marinate for at least 1 hour, stirring occasionally. Put the eggs in a bowl with the salt and powdered sugar and beat until foamy. Add the grated almonds and grated hazelnuts while stirring slowly. Add the fruit, the chopped raw marzipan mixture and the honey to the remaining ingredients while continuing to stir. Add the gingerbread spice, nutmeg powder and ginger powder and continue processing everything into a smooth dough. Place the gingerbread mixture onto baking wafers using a gingerbread mold or a spoon. Place the gingerbread on a baking tray and bake in an oven preheated to 170-180 degrees (top/bottom heat) for 15-20 minutes. Remove the gingerbread cookies, let them cool and cover them with sugar or chocolate icing if you like.