THANK YOU - Christmas Greetings and Gingerbread Recipe

A year with challenges is coming to an end and it is time to say THANK YOU from the bottom of our hearts. Working with you is not just a partnership for us, but a journey where we accompany you on your professional path with innovative ideas. Without your trust and support, we could not have realized the impulses for the workplace of tomorrow in this way.

The new year is already knocking on the door, and many of us set good resolutions at the beginning of the year - also for professional development. Implementing these resolutions is not always as easy as it may initially seem, but together and in a collaborative partnership, we can achieve our goals.

Winston Churchill once said: "The future depends on what we do today!"

We hope that we can continue to shape this future with you and that you will continue to trust us in the future. We look forward to continuing this journey together with you.

Recipe: Nuremberg Gingerbread

The Nuremberg Christkindlesmarkt is one of the oldest and probably the most famous in the world - also because of the gingerbread. Let us sweeten the Christmas season with our recipe recommendation.

Ingredients for 1 serving

Each 100 g	Hazelnuts / Almonds, ground
50 g	Walnuts, ground
170 g	Sugar
1 pack	Vanilla sugar
each 35 g	Citron, Orange peel
50 g	Flour
1 tsp	Baking powder
2 tsp	Cinnamon powder
1	Egg yolk
5	Egg white
each 1 pinch	Nutmeg, Cardamom, Clove powder
as needed	Wafers (75 mm)
as needed	Couverture chocolate

Preparation of Nuremberg Gingerbread
Preparation time: approx. 1 hour | Baking time: approx. 17-18 minutes

Mix all ingredients - except the egg white - well. Beat the egg white until stiff and fold into the gingerbread mixture. Place a well-heaped tablespoon of the mixture on each wafer. Place the wafers on a baking sheet lined with parchment paper at a distance of about 3 cm and bake at about 170°C for 17-18 minutes. Pay attention to the spacing, as the mixture can spread and the gingerbread can stick together.

After baking, pull the gingerbread onto a wire rack with the parchment paper and let it cool slightly (approx. 5 minutes). Spread the cooled gingerbread with couverture chocolate. Allow to cool completely on the parchment paper.

Tip: If the gingerbread has run together during baking, you can separate them easily with a spoon while they are still hot and shape them. If the gingerbread sticks to the parchment paper, let it cool to remove it from the paper. The gingerbread stuck on the parchment paper can be easily spread with couverture chocolate without slipping back and forth. The gingerbread coated with couverture chocolate is durable for a longer time without drying out. Enjoy baking and bon appétit!

In this spirit, we wish you beautiful and relaxing holidays with your loved ones and a powerful and successful start to the new year 2024.

As a sign of our appreciation for a communal togetherness, we have once again donated to the Elterninitiative krebskranker Kinder e.V. Nürnberg this year. We hope to act in your best interest with this donation.

With Christmas greetings

qSkills™ Team