My December recipe: Elisen gingerbread
 

Ingredients for about 25 wafers - about the size abängig
300g brown sugar
6 eggs, separated
2 tablespoons rum
100g candied orange peel (or lemon Orangeat/50 50)
2 tablespoons cocoa powder (Nesquick / Kaba)
2 tablespoons pumpkin pie spice
500g ground almonds or hazelnuts
Oblates

Manufacture of sugar, egg yolks and rum, a foam material. Gradually add all remaining ingredients. Protein egg whites until stiff handle and fold in the end. The mass with a spoon or spatula to distribute the wafers. The surface should be slightly higher in the middle and towards the edge drop. Bake at 170 ° C in a preheated oven (top oven) about 15 minutes. The gingerbread will be hard on the surface, but still have a soft core, ie they must not be through bake. The Gingerbread after cooling can be coated according to taste with chocolate icing or white icing.

Instead of gingerbread spice, you can also use a mixture of cinnamon, coriander and nutmeg / bloom.