Traditional Christmas cookies

Ingredients

• 4 eggs
• 300 g of brown sugar
• 125 g of butter
• 15 grams of gingerbread spices
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of cocoa powder
• 250 g of freshly milled rye flour
• 1/2 teaspoon of baking powder
• 350 g of finely ground hazelnuts (roasted and peeled)
• 150 g of finely ground hazelnuts
• 100 g of Orangeat
• 100 g of citric acid
• 1/8 of a liter of milk

whisk the eggs with the sugar and butter until you have a light and fluffy mixture.

Add the gingerbread spices, cinnamon, and cocoa. Mix with the rye flour, baking powder, and finely ground hazelnuts.

Divide the dough into small balls and arrange them on a griddle covered with parchment paper.

Bake in a preheated oven at 200 °C for 20 minutes. Let cool on a wire rack.

Melt the chocolate and use it to coat the warm biscuits. Let them cool completely.