Decor
Beat the eggs and sugar with a whisk until frothy. Add the remaining dough ingredients and spices and mix in carefully (dough hook or flat beater)
Using a tablespoon, place heaps of dough (approx. 20 g) on the wafers and spread into shape with moistened hands. Do not work all the way to the edge. The gingerbread will rise slightly during baking.
Leave the gingerbread to rest uncovered at room temperature for 12 hours.
Preheat the oven to 160 °C top/bottom heat. Place the gingerbread on a baking tray lined with baking paper and bake for 16 - 18 minutes. Then leave to cool completely.
For the decoration, mix the icing sugar and water until you have a thick icing. Coat the gingerbread with it and decorate with blanched almonds. Leave to dry well.
TIP: Cut the almonds in half so that they stick better to the surface.
Note: Every oven is different. Please adjust the individually required baking time and temperature accordingly if necessary.
