Juicy Gingerbread Cookies with Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 large croissant (s), or butter croissants
- 0.25 liter ¼ water
- 2 egg (s)
- 375 grams sugar
- 250 g hazelnuts, round
- 125 g flour
- 0.5 ½ pack gingerbread spice
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ cinnamon
- 1 packet wafers, 70 mm
- 1 pack cake icing, any
Print Recipe
Pin Recipe Instructions
- Cut the croissants into cubes and soak in the water for about 1 hour. (Ideally soak overnight). Beat the eggs with the sugar for about 5-10 minutes until the mixture becomes lighter and lighter. Gradually add the hazelnuts and stir. Gradually stir in the sifted flour, baking powder, cinnamon and gingerbread spice. Finally stir in the croissants. It is best to spread a tablespoon and a teaspoon on the wafers.
- Bake in the oven preheated to 200 ° C with top / bottom heat for 15-20 minutes. Let cool and cover with the cake icing.
- Well received, especially by people who don`t like lemon peel or orange peel, like me. But they are also a big hit when I bring them to work and sell out very quickly.
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