• Add the ground nuts to a frying pan without grease and roast them on medium heat until they turn light brown. Keep on stirring to prevent burning. After roasting, pour into a bowl and leave to cool.
  1 ⅓ cups ground almonds , 1 ⅓ cups ground hazelnuts
• Place the candied lemon and orange peel into a mixer and grind them.
  3.5 oz candied lemon peel, 3.5 oz candied orange peel
• To make the dough, add the sugar, nuts, and mixed peel to a large bowl. Mix in the eggs one by one. Lastly, add baking powder and gingerbread spice.
  1 cups brown sugar , 2 teaspoon baking powder , 2 teaspoon gingerbread spice , 6 eggs
• If desired, you can cover the dough and leave it in the fridge to rest overnight for the flavors to intensify, but that is unnecessary.
• Preheat your oven to 180°C/356°F
• My preferred method for assembling the cookies is to place the baking oblate on a glass or can. (the 70 mm oblate fits perfectly on most cans). Use an ice cream scoop for equal measurements and spread the dough onto the oblate with a knife or dough scraper.
  back oblaten
• Place them on a tray lined with baking parchment. Leave a little space between each cookie, as they tend to spread a little. Bake for 15-20 minutes (the exact baking time depends on your oven). Remove from the oven and leave to cool. They are ready to eat unless you want to decorate them.

To decorate

• Chocolate Icing: Melt the chocolate in a water bath or the microwave. Using a pastry, brush the tops of the cookies with the melted chocolate and leave to dry
  3.5 oz semi-dark chocolate
• Sugar Icing: Mix the powdered sugar with 1 tablespoon of water and mix to a thick sauce. If the icing is too wet, add more powdered sugar; if it is too dry, add more water. Using a pastry brush, brush the tops of the cookies with the sugar paste and leave to dry.
  ½ cups powdered sugar