Chocolate-Covered Spice Cookies

MAKES 2 TRAYS

For the dough: 4 eggs, 1 tsp lemon juice, 1¼ cups (150 g) powdered sugar, 1 pinch salt, zest from 1 organic lemon, 1-2 tsp gingerbread spice, 2 cups + 5 tsp (200 g) ground almonds, 2 cups (200 g) ground hazelnuts

For the base layer: 28 baking wafers (3 in. diameter [7 or 8 cm])

For the icing: 7 oz (200 g) dark couverture chocolate, 3½ oz (100 g) good-quality dark chocolate glaze

Preheat the oven to 320°F (160°C), unless you have a convection oven, in which case preheat to 285°F (140°C), or a gas oven, in which case preheat to level 2. Beat eggs, lemon juice, and powdered sugar into a thick cream using a hand mixer with a whisk attachment. Mix in the remaining dough ingredients with a wooden spoon. Place the dough onto the wafers in little dome shapes, approximately 2 / 5 in. (1 cm) thick.

Put the gingerbread onto two baking sheets, place them into the preheated oven (middle rack), and bake for about 15 minutes. Remove from the oven and let cool.

Meanwhile, melt the couverture and the glaze together over a double boiler, mix well, and spread on top of the gingerbread.

 

It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015