Hazelnut Lebkuchen - cooking recipe

Ingredients

7 egg whites, beaten stiff
2 2/3 c. confectioners sugar
1/2 c. cornstarch
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace
9 oz. hazelnuts, finely ground
grated rind of 1 lemon
4 oz. candied fruits and peels, finely chopped

Preparation

Sift together dry ingredients.
Beat egg whites until stiff. Fold in sifted dry ingredients carefully, then spread over Back-Oblaten (wafer papers, available at a German delicatessen). Bake at 350\u00b0 for 20 minutes.