Eberswalder Gingerbread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 170 g hazelnuts, round
- 100 g almond (s), round
- 130 g flour
- 50 g coconut oil, liquid
- 11 tablespoon sweeteners, e.g., sugar syrup, agave syrup, rice syrup, etc.
- 50 g apricot (s), dried
- 50 g fi (s), dried
- 2 tablespoon applesauce
- 1 orange zest
- Orange liqueur
- 2 teaspoons gingerbread spice
- 1 pinch (s) salt
- 15 wafers
For decoration:
- 100 g dark chocolate
- Almond (s), blanched
Print Recipe
Pin Recipe Instructions
- If you have very hard apricots and figs, scald them with boiling water and let them soak for about 10 minutes. Then you have to drain it, squeeze it out a bit and cut it into cubes
- In the meantime, mix the ground nuts and flour with the gingerbread spice and salt. Then all the other ingredients are added, i.e. applesauce, coconut oil, liquid sweetener, orange zest and orange liqueur. Knead everything vigorously and mix in the chopped dried fruit. The mass is quite moist, but it should be easy to shape with damp hands. I formed 15 balls and pressed them onto the wafers.
- Then the delicious gingerbread comes in the oven at approx. 175 ° C top / bottom heat for approx. 12 minutes.
- The gingerbread cookies are still very soft after baking, but become firmer after cooling. Now all you have to do is wait for the gingerbread to cool down. Then you can cover them with dark chocolate and decorate them with peeled almond kernels.
- Allow to dry completely and then store in cookie jars with a layer of parchment paper in between. The gingerbreads taste best when they have been steeped for a few days.
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