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Mix hazelnuts, almonds, gingerbread spices and baking powder and put aside.

Chop candied lemon and orange peels in a blender and put into a separate bowl. Beat eggs, whole cane sugar, date sweetener, salt and grated lemon peel in a bowl until creamy. Slowly fold in candied lemon and orange peels as well as nut mixture.

Cover two baking sheets with baking paper. Heap dough onto wafers using a teaspoon (leaving a small space around the dough). Shape dough with moist fingers into smooth, round gingerbreads. Let rest for at least one hour. Preheat oven to 150 °C (fan oven: 140 °C). Bake gingerbreads for 15 – 20 minutes and let cool.

Cover gingerbreads with melted chocolate coating.


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