for 40 pieces

Dough

125 g	ground almonds
60 g	almonds, coarsely chopped
60 g	hazelnuts, coarsely chopped
100 g	pitted prune, finely chopped
100 g	dried sour apricot, finely chopped
125 g	sugar
3 tbsp	light spelt flour or white flour
½ tsp	cinnamon
½ tsp	baking powder
2 tbsp	liquid honey
2	fresh egg white
1 pinch	salt

To bake

50 g	icing sugar
1 tsp	lemon juice
1 tsp	plum brandy

How it's done

Dough

In a bowl, mix the almonds with all the other ingredients up to and including the honey. Beat the egg whites with the salt until stiff, mix in, quickly combine to form a dough, cover and chill for approx. 3 hrs.

To shape

Roll out the dough between two sheets of baking paper to a thickness of approx. 1 cm. Remove the top sheet of paper, cut the dough into approx. 4 x 2 cm rectangles, place on two baking trays lined with baking paper.

To bake

Approx. 13 mins. per tray in the centre of an oven preheated to 180°C. Mix the icing sugar, lemon juice and schnapps, spread the icing over the warm gingerbread biscuits and leave to cool on a rack.

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