Hazelnut Gingerbread

For the hazelnut gingerbread, knead the ingredients with a little milk to a firm dough.

Let this rest for a few days. Roll out the dough to a thickness of 3-5 mm and cut out various shapes.

Place the cut out gingerbread pieces on a baking tray, brush with beaten egg, cover with nuts or almonds and bake in a hot oven until golden brown.

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