Cream sugar, eggs and vanilla sugar with the whisk of a hand mixer until doubled and sugar is dissolved.
Stir in candied lemon peel, nuts, candied orange peel, lemon and orange zest, ginger and spices.
Cover and let rest in a cool place for 24 hours.
The next day, with wet hands, form small balls of the gingerbread mixture weighing about 15 g and place them on the wafers so that a three to five millimeter wide edge remains free. Place the wafers on a baking tray lined with parchment paper.
Bake in a heated oven at 200 °C for 12 to 15 minutes until light brown. The well risen gingerbreads must not be completely cooked on the inside, because they should still be soft. Cool the finished gingerbread on a cooling rack.
Set aside 1/3 of the gingerbread, they remain “natural”, i.e. without glaze.
For the punch glaze, stir the sifted confectioners’ sugar with rum and red wine until smooth. Dip another third of the gingerbread individually with the top side (not the wafers) into the punch glaze.
For the chocolate glaze, melt the cooking chocolate, temper it, and dip the top of the remaining third of the gingerbread into it.
Dry the glazed gingerbreads against each other on a cooling rack. While the glazes are still soft, you can decorate them with nuts and candied fruit.
Keep the finished gingerbread in a tin. Cover the pastries with a piece of parchment paper and place a
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