Approximately 30 pieces

For the dough:
250g peeled, acc. Almonds
* 40 g 40 g candied orange peel
* (Succade) * 3 egg whites (size M)
* 1 pinch salt
* 150 g sugar
* 2 teaspoons gem. 1 level teaspoon cinnamon
* acc.
* 2 tsp ginger gem. Cloves
* 3 tablespoons whipping cream

For the cast:
120g plain chocolate (minimum 50% cocoa content)
* 1 teaspoon vegetable oil such as sunflower oil

Method:
For the dough, the almonds in a frying pan while turning golden brown and place on a plate. Candied orange and lemon peel very finely chop.

beat the egg whites with salt and sugar in a mixing bowl with electric mixer with whisk at the highest level for about 2 minutes until fluffy. Cinnamon and ginger, cloves, almonds, candied orange and lemon mix. The mixture with the cream fold into the egg white mixture.

Fill the mixture into a piping bag gingerbread with great Lochtülle.

Big dots (diameter about 5 cm) (lined with baking paper) on baking sheets spray. This leave enough distance between the dots. The Gingerbread dry spots about 30 minutes at room temperature.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

the baking sheets in succession move (along with hot air) in the preheated oven. The Gingerbread Bake about 8 minutes per baking sheet.

place the baking sheets on a wire rack. The Gingerbread let cool, then loosen from the baking paper.

for the chop the chocolate into pieces and cast iron melt with the cooking oil in a saucepan over low heat in a water bath under stirring.

The gingerbread at the bottom brush with the cast and put on baking sheet. The cast can be determined, then roll the gingerbread.

The remaining warm chocolate may again briefly and pour into a small freezer bags. A small corner cut off. Splash on the gingerbread a grid. The cast can be determined.

Tip: decorate the gingerbread as you like with edible gold stars.

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