Weihnachtsrumkugeln

We steer head-on to Christmas - which usually has the consequence that after Christmas still remains of stollen, gingerbread, speculoos and honey cake rumfliegen, which is actually full of everyone, but the avarice orders: Do not throw away!

And this is where the recipe comes in:

400g mixed gingerbread or stollen remnants, 4 tablespoons dark rum, 100g ground almonds or other nuts, 100g melted butter, 75g powdered sugar, 200g chocolate sprinkles

Cut the cake into fine cubes and place with the almonds in a bowl, pour in rum and let soak briefly. Stir frothy butter and powdered sugar and mix with the gingerbread mixture.

Form into balls, roll in the chocolate sprinkles and let them solidify in the fridge.