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.
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.