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Gingerbread biscuits
Christmas, comfort and tradition are the first three words, that come to our mind when we think about gingerbread biscuits. There was no Christmas in our life spent without nibbling gingerbread cookies, that to this day, still manage to bring a perfect Christmassy feeling of warmth, love and care, only in few bites. We created this recipes in December 2014, and were very happy with the result, moist, spicy, quickly melting, but still leaving the pleasant cinnamon - ginger aroma.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    40
    biscuits
  • preparation:
    20
    minutes
  • dough rest:
    60
    minutes
  • bake:
    15
    minutes

METHOD

  • paste

    Prepare the paste. Blend the candied oranges and the marzipan in a blender, until you get a fine paste.

  • batter

    Sift flour into a large bowl. Using an electric mixer or a stand mixer combine an egg, both sugars and honey. Combine the egg mixture with flour. Add roughly chopped almonds, the marzipan paste, whipped egg white, 1/2 tsp nutmeg powder, 1/2 tsp ginger powder, 1/2 tsp pimento, 1/2 tsp cardamon powder, 2 tsp cinnamon powder, 1 tsp salt flower.

  • rest the batter

    Incorporate all ingredients using a wooden spoon, to form a smooth dough. Shape to a cylinder, diameter 3cm / 1inch and leave to rest for 1 hour in a refrigerator.

  • bake

    Preheat the oven to 180°C / 355°F. Cut the dough into 1,5cm / 0,5 inch thick slices and bake on a baking tray, lined with parchment paper for 15 minutes. While still hot, coat in a mixture of egg white and icing sugar.

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