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# Baking the gingerbread cookies Mix the ground hazelnuts, ground and chopped almonds, xylitol, spices, orange zest and hartshorn salt. Use a fork to lightly whisk the eggs. Add them to the dry ingredients and mix until you get a sticky dough. Line a baking tray with parchment paper. For each gingerbread cookie, portion out 2 tablespoons of dough. Wet your hands and quickly form a ball of dough. Put the dough ball on the parchment paper and press flat lightly. Leave enough space between each cookie, as they will spread in the oven. Bake for about 20 minutes and let cool completely. # Decorating the gingerbread cookies Now melt some chocolate and brush it on the gingerbread cookies. Sprinkle with chopped almonds. The cookies may stick to your parchment paper. If that's the case, use an offset spatula or similar to carefully remove them. Gingerbread tastes best if you store it for a couple of weeks. You can enjoy them right away, too, of course.
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