Rosehip Preserve Extra Gingerbread

1. Whisk 4 egg yolks and sugar frothy. Slowly add almonds, candied orange peel, cardamom and hartshorn salt. Whisk 4 egg whites stiff and fold in. Sieve flour on top and fold in.
2. Put wafers on greased baking tray and paste with rosehip preserve extra. Divide dough on it smoothly. Dust with icing sugar.
3. Bake gingerbread at 150º C for ca. 15 minutes. Still hot, cut in rhombs and let cool on a grid.
4. Melt chocolate coating in hot water bath. Dip in one side of the gingerbread, let drip off and dry on parchment paper.


4 eggs
150g sugar
50g sliced almonds
50g finely chopped candied orange peel
1 pinch cardamom
1 pinch hartshorn salt (ammonium carbonate)
150g flour
100g Maintal Rosehip Preserve Extra
100g chocolate coating
icing sugar for decoration
square or rectangular wafers