Gingerbread – Fruity and Juicy
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 9 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), size M
- 150 g powdered suar
- 1 pinch (s) salt
- 4 tablespoon honey
- 300 g almonds, round
- 200 g hazelnuts, round
- 2 teaspoons gingerbread spice, e.g., from the recipe database
- 1 teaspoon cinnamon powder
- 150 g apricot (s), dried, finely diced
- 100 g date (s), dried, finely diced
- 100 g cranberries, finely diced
- 50 g sultanas or raisins
- 60 ml amaretto, omit in children
Moreover:
- 64 wafers, 50 mm in diameter
- Couverture
Print Recipe
Pin Recipe Instructions
- Finely dice the dried fruits (finely chop).
- Beat eggs, honey, sugar and salt with a hand mixer until frothy. Gradually add the finely chopped fruits and the ground hazelnuts as well as almonds, spices and liqueur and mix / knead everything to a homogeneous mass. Let the dough rest for several hours (possibly overnight).
- Spread the dough on wafers with a spatula or knife. Peel off the dough a little towards the edge, flatten it.
- Line a baking sheet with parchment paper or permanent baking foil and place the cookies on top. Bake the gingerbread cookies in the preheated oven at approx. 160 ° C top / bottom heat on the middle rack for approx. 20 minutes.
- Then cover the cooled gingerbread cookies with white or brown couverture. To do this, prick the biscuits from behind with a fine-toothed fork or a jacket potato holder, dip in the appropriate glaze, allow to drain and place the wafer side on a wire rack. When the glaze has set, the gingerbread cookies are kept in a tin can until they are ready to be eaten.
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