Gingerbread and peanut squares

Gingerbread and peanut squares

Total: 50 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 217 kcal
, Fat: 13 g
, Carbohydrate: 16 g
, Protein: 8 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g unsalted peanuts
3 eggs
160 g sugar
1 parcel vanilla sugar
200 g ground almonds
2 tbsp cocoa powder
2 tsp gingerbread spice
1 tsp cinnamon


60 g icing sugar
40 g cocoa powder
4 tbsp espressos
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1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Dry-roast the peanuts in a non-stick frying pan, leave to cool. Blitz the peanuts in a food processor. Using the whisk on a hand mixer, beat the eggs, sugar and vanilla sugar in a bowl for approx. 5 mins. until light and fluffy. Mix the peanuts, almonds, cocoa powder, gingerbread spice and cinnamon, mix into the egg mixture, transfer to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.


Mix together the icing sugar, cocoa powder and espresso to form a thick icing. Cut the gingerbread into squares, drizzle with the icing.

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