Hazelnut Gingerbread

In a saucepan, heat egg whites, sugar and marzipan to approx. 50 °C while stirring constantly. Stir the nuts, aranzini and cinnamon into the hot mixture, and finally add the flour and ammonium bicarbonate. Place the wafers on a prepared baking tray and pipe or brush the still warm mixture onto them with a smooth nozzle. Let dry overnight at room temperature. Bake at 160 °C for approx. 10 minutes until light brown on sight.

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