| 350 grams | Sugar |
| 5 | Eggs |
| 2 teaspoons | Cinnamon |
| 1 tablespoon | Rum |
| 1 package | Gingerbread spice |
| 1/2 | Lemons the juice of it |
| 2 packages | Flavor (citroback) |
| 100 grams | Candied orange peel |
| 200 grams | Ground almonds |
| 100 grams | Candied lemon peel |
| possibly | Cake glaze |
| 200 grams | Ground hazelnuts |
| as you like | Wafers |
| 200 grams | Ground walnuts |
Beat eggs and sugar until very foamy, add spices. The dough must be spreadable, not runny. Cover and let stand in refrigerator overnight.
Spread with a wet spoon about 1 cm thick on wafers. Bake at 170°C top/bottom heat for approx.
15 min. until lightly browned. If desired, cover with chocolate or powdered sugar icing. Makes approx. 60 pieces.
Nutritional values per serving:
