Ingredients
Method
- Add the eggs to a bowl and beat them with an electric mixer until they are frothy.
- Add the sugar gradually and beat until the mixture is pale yellow and voluminous.
- In a separate bowl, whisk together the rest of the ingredients.
- Spoon this mixture into the eggs a little at a time, and fold itinto the eggs gently.
- Spoon four level tablespoons onto each baking wafer, using lightly wet fingers to spread the mixture onto the wafer and flatten the tops. Place them on a parchment-lined baking sheet.
- Bake the gingerbread in a 325℉ / 160℃ preheated oven for 20-25 minutes, or until barely golden around the edges. Transfer them to a rack to cool completely.
- Melt the chocolate and glaze the tops of 6 of the gingerbread. Decorate the tops of each with 4 almond pieces before the chocolate dries. Place them on a rack for 4-6 hours to dry completely before serving or packaging them up for gifts.
- Whisk together the powdered sugar and water, and glaze the tops of the remaining 6-7 gingerbread. Decorate the tops of each with 4 almond pieces before the icing dries. Place them on a rack for 4-6 hours to dry completely before serving or packaging them up for gifts.
- To give them as gifts, stack them with a small piece of parchment between each one, and tie them vertically with a ribbon. Place the cookies in cellophane bag or airtight cookie gift box.
Video
Notes
To Make German Gingerbread Spice: 4 teaspoons ground cinnamon, 3 teaspoons ground coriander, 1 teaspoon ground cloves, 1 teaspoon ground anise seeds, 1 teaspoon ground nutmeg, 1 teaspoon ground star anise, 1 teaspoon ground ginger, and 1 teaspoon ground cardamom
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You could try to substitute the baking wafers with parchment paper rounds for a gluten-free version. Remove the parchment before eating.