Nut Elisen Gingerbread

A cake recipe for all foodies:

Beat vanilla sugar, sugar, eggs and 1 pinch of salt with a mixer for 10 minutes until creamy. Mix ground walnuts and cinnamon, orange zest, almond kernel powder, clove powder, new spice powder, cardamom powder, finely chopped candied orange peel and lemon peel and chocolate sprinkles and fold into the egg mixture. Cover with plastic wrap and refrigerate for one night.

The following day, pipe the mixture onto the wafers using a piping bag fitted with a No. 8 hole nozzle, leaving a narrow border clear all around.

Place on a baking sheet with parchment paper and bake in a heated oven.

Circuit

150 to 160 , 2nd sliding rack v. U.

150 to 160 , convection oven 20 to 25 min.

Stir through powdered sugar, dissolved coconut oil and 6 tbsp water. Divide the icing in half, stir into one half the cocoa and 1 more tbsp water. Spread half of the cold cookies with the light icing (except for 4 tbsp) and decorate with an almond or walnut. Spread the other half with the dark icing and decorate with 4 tbsp. of the light icing.

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