Pistacio Gingerbread
600 g Marzipan Raw Material
400 g Blanched Almonds
150 g Pistachios
7 Eggs
200 g Orange Peel
100 g Lemon Peel
125-150 g Spelt Flour Type 1050
10g Baking Powder
6 g Gingerbread Spice
4g Salt
1 teaspoon Vanilla Extract
Wafers
optionally pistachios for garnish
Put the almonds, candied orange peel, lemon peel and 100 g of pistachios in the blender and chop until the mixture forms clumps (the consistency is like marzipan). Dice the raw marzipan mixture into small cubes. Put the eggs in the food processor and beat until foamy, slowly add all the ingredients mentioned above and stir into a homogeneous mass. Add the gingerbread spice. Chop the remaining 50 g pistachios coarserly and add them. Then add the remaining ingredients to the dough. You control the viscosity with the flour. Add up to 25g more or less if necessary. Spread the dough onto the wafers. It is better to use larger wafers. Bake the gingerbread on a baking tray at 160 °C for about 16 minutes. When the edge turns slightly brown, they are ready. After baking, let it cool down, then glaze with chocolate if you like and decorate with pistachios as a topping.