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Gingerbread and peanut squares
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 217
  • Fat about 13g
  • Carbohydrates about 16g
  • Protein about 8g
This is needed
This is needed for 16 piece
  • 3 eggs
  • 150 g unsalted peanuts
  • 200 g ground almonds
  • 160 g sugar
  • 1 parcel vanilla sugar
  • 2 tbsp cocoa powder
  • 2 tsp gingerbread spice
  • 1 tsp cinnamon
  • 60 g icing sugar
  • 4 tbsp espresso
  • 40 g cocoa powder
  • One loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
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.