Ingredients for the gingerbread confectionery

For 20 servings, 1 serving = 1 piece of confectionery (2 g of sugar)

150 g dates

150 g applesauce

100 g marzipan

150 g almonds, ground

100 g almonds, chopped

1 tsp cinnamon

1 pinch salt

Preparation

Step 1:

Preheat the oven to 175 degrees (if possible, use the convection setting).

Place 150 g of dates and 150 g of applesauce in the food processor and mix until a smooth and even mass is formed. While mixing, put the mass back into the center with a dough scraper or spoon.

Step 2:

Cut 100 g of marzipan into cubes and add to the date mixture. Add 250 g of ground almonds, 1 tsp of cinnamon, and 1 pinch of salt, and mix everything until a uniform mass is formed. While mixing, add the mass back to the center with a dough scraper or spoon.

Step 3:

Put the dough in a bowl, add 100 g of chopped almonds, and fold into the dough with a spoon or dough scraper.

Step 4:

Pour the dough onto a baking tin (approx. 25 x 15 cm) lined with baking paper or greased and spread evenly. Bake at 175 degrees (convection) for approximately 15 minutes.

Step 5:

Remove the gingerbread confectionery from the baking tin and let cool for about 30 minutes. Then cut the gingerbread into small cubes and let it cool.

Cover the gingerbread confectionery with chocolate. Just remember to track the amount of sugar.