Preparation
- Peel the pumpkin, remove the seeds, cut into pieces and cook covered with water until soft.
- Meanwhile, mix the hazelnuts and breadcrumbs, fry in a pan without fat until golden brown, transfer to a bowl and leave to cool.
- Drain the pumpkin through a sieve, puree finely and also leave to cool.
- Mix the candied orange peel, candied lemon peel and flour and chop in a blender. Add to the nut and breadcrumbs mixture together with the sugar, gingerbread spice, baking powder and cinnamon and mix well.
- Mix the pumpkin flesh, nut and spice mixture and eggs together well until a smooth dough forms (the dough should not be too firm and should be easy to shape). If the dough is too firm, add a little milk.
- Preheat the oven to 180°C top/bottom heat.
- Spread the wafers on a baking tray. Using a tablespoon, cut off pieces weighing approx. 30 g from the mixture and roll into balls with moistened hands. Place the balls on the wafers and press flat with damp fingers (the wafers should be almost covered). Bake the gingerbread on the middle shelf for approx. 15-20 minutes.
- Leave the finished gingerbread to cool on a wire rack.
- Melt the chocolate coating in a bain-marie. Coat the gingerbread with the chocolate coating, sprinkle with the decoration and leave to dry.
- To keep the gingerbread fresh for a long time, store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 45 pieces.
