1. Chop the candied orange and lemon peel very finely (or grind them in a food processor).
2. Whisk the eggs with the brown sugar for 8-10 minutes until thick and pale.
3. Gently fold in the ground almonds and hazelnuts, candied peel, lemon zest, spices and baking powder.
4. Spread the mixture about 1 cm thick and domed onto 7 cm wafer rounds (or baking paper) - easy with wet hands - and leave to dry uncovered for 1 hour.
5. Bake in an oven preheated to 160 °C for 18-20 minutes: firm outside, still soft and moist inside.
6. Melt the chocolate with the butter over simmering water, coat the cooled gingerbread and let it set.
Tip: Store in an airtight tin with a slice of apple - they'll stay soft for days.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.