Fine Almond Gingerbread According To Eichkatzerl`s Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg yolks
- 70 g suar, brown
- 100 g marzipan paste
- 1 tablespoon amaretto, a few drops bitter almond flavor for children
- 200 g almond (s), round
- 100 g almond (s), chopped
- 50 g chocolate, dark, chopped
- 4 egg whites
- semolina or ground almonds
- Wafers, 5-7 cm in diameter
- Chocolate, bittersweet
- almond
Print Recipe
Pin Recipe Instructions
- Finely chop the marzipan. Beat the egg yolks with the sugar and the almond liqueur until frothy. Add the marzipan and stir until smooth.
- Beat the egg whites into firm egg whites.
- Stir the ground and chopped almonds into the marzipan and egg mixture, add the chocolate. Finally fold in the egg whites.
- A firm, viscous mass should result. If the mixture is too runny, stir in some semolina (or better ground almonds) into the mixture. Dose carefully. Let it put on.
- Preheat oven: 190 ° C (top / bottom heat).
- Use a knife to spread the dough as thick as a finger onto the wafers (or use a gingerbread bell) and place on a baking sheet.
- Baking time: 15-20 minutes
- Do not let it get too brown, otherwise the gingerbread will become bitter.
- Let the gingerbread cool on a wire rack and then cover with dark chocolate couverture. If necessary, decorate with a halved almond.
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