- Preparation time: 25 m
- Cooking time: 80 m
- 10025100 g hazelnut roasted & grounded
- 20050200 g almonds roasted & grounded
- 30.753 tsp. ginger bread spice
- ¼0.0625 ¼ tsp. baking powder
- 10025100 g lemon candied, mixed
- 30.753 tbsp. orange juice
- 20.52 tbsp. soy flour
- 10025100 g sugar cane
- 307.530 g date sugar
- 10.251 prize Sea salt
- lemon zest
- 5513.7555 wafers 50 mm Ø
- 15037.5150 g dark chocolate glaze melted in a water bath
Mix hazelnuts, almonds, ginger bread spice and baking powder together and put aside. Mix the candied lemon and orange peel together with orange juice in a blender.
Beat soy flour, sugar cane, date sugar, salt and lemon zest in a seperate bowl until foamy. Slowly add and fold in the candied lemon and orange mixture and the nut mixture.
Place baking paper on two baking trays. With a tablespoon form a small heap of the paste on each wafer (leave some space on the edges).
Using your fingers, form the paste to a smooth and round ginger bread. Let them rest for at least one hour. Preheat the oven to 150°C (Fan oven 140°C).
Bake the ginger bread for about 15-20 minutes and let them cool. Coat each ginger bread with melted chocolate glaze.
Preparation time: approx. 25 minutes
Rest time: at least 1 hour
Baking time: approx. 15-20 minutes at 150°C