Chocolate-almond gingerbread

Chop the chocolate (30 g) and melt it until it becomes liquid.

Mix the melted chocolate and egg (100 g) until smooth.

Add almond flour (15 g), xanthan gum (1 g), vanillin (0.5 g), salt (0.5 g), and sweetener to taste.

Knead the dough thoroughly until it reaches a dense, uniform consistency.

Almond flour makes the dough crumbly. If the mixture crumbles, add 1–2 g of chocolate or a bit more egg. If the dough is too soft, add another 1–2 g of almond flour.

Pipe the gingerbread onto a baking sheet lined with parchment paper or a silicone mat.

Bake at 170–180°C for 25–30 minutes.

Transfer the finished gingerbread to a rack and let it cool completely.