Chocolate gingerbread (on cocoa powder)

Mix the nut paste (60 g) and egg (100 g) until smooth.

Add cocoa powder (10 g) and thoroughly incorporate it into the mixture.

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

Knead the dough until it reaches a dense, pliable consistency.

Cocoa powder makes the dough drier. If the mixture is too thick, add 5–10 g of egg or a little more paste. If the dough is soft, add another 1–2 g of cocoa.

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.