Gingerbread-nut waffles

Gingerbread with a twist – in the form of delicious waffles. Perfect for a festive Sunday breakfast.

Ingredients · Servings For approximately 35 pieces

50 g Butter
100 g icing sugar
100 g flour
200 g coarsely chopped mixed nuts (e.g. almonds, hazelnuts and walnuts, pistachios)
2-3 tsp gingerbread spice
2 egg whites (size M egg)

Method · 1 h 10 min

Melt the butter, put it in a bowl and mix it with powdered sugar, flour, gingerbread spice and egg white to form a smooth, spreadable dough.
Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Place generous dollops of dough onto a baking sheet lined with parchment paper and spread them out into even circles approximately 1–2 mm thick and 6–8 cm in diameter using a palette knife or the back of a spoon.
Sprinkle each circle evenly with the nut mix and bake in a preheated oven on the middle rack for about 8 minutes, until golden brown and crispy. Remove from the oven, let cool, and loosen from the parchment paper with a spatula.

For approximately 35 pieces

Sprinkle each circle evenly with the nut mix and bake in a hot oven on the middle rack for about 8 minutes until golden brown.

Bake until golden brown and crispy. Remove from the oven, let cool, and loosen from the parchment paper with a palette knife.