Gingerbread
These traditional gingerbread cookies from Nürnberger in Germany have either a chocolate icing or a sugar coating. They are the perfect companion for Christmas.
Category: Cookies
Source: www.einfachbacken.de
Equipment
| Mixing bowl | |
| Baking tray | |
| Saucepan |
Ingredients
| Eggs | |
| Brown sugar | |
| Honey | |
| Gingerbread spice | |
| Salt | |
| Cinnamon | |
| Ground almonds | |
| Ground hazelnut | |
| Marzipan | |
| Candied orange peel | |
| Candied lemon peel | |
| Wafer disk | |
| Chocolate icing: | |
|---|---|
| Dark chocolate couverture | |
| Sugar icing: | |
| Powdered sugar | |
| Water | |
Instructions
For the gingerbread, beat the eggs, sugar and honey until frothy. Add the gingerbread spice, salt and cinnamon and mix with the almonds and hazelnuts.
Chop the marzipan paste, candied orange peel and candied lemon peel very finely (the finer, the smoother the surface of the gingerbread will be later). Fold everything into the dough. Preheat the oven to 150°C top/bottom heat (fan oven 130°C). Line a baking tray with baking paper. Spread the wafers on the tray.
Use a tablespoon to spread the gingerbread mixture over the wafers and smooth it out slightly. Bake the gingerbread in the preheated oven for approx. 15-20 minutes. Leave to cool completely.
For the decoration, roughly chop the chocolate coating and melt over a bain-marie. Mix the powdered sugar with water to form a viscous mixture (add a little more water if necessary). Dip the cooled gingerbread into the chocolate coating or icing and allow to drip off. Place on a baking tray and leave to set.
Nutrition
| Serving size: | 201.1 |
| Energy: | 800.6 |
| Ratio: | 4.0 |
| Carbohydrate: | 89.8 |
| Fat: | 44.2 |
| Protein: | 16.8 |
| Saturated fat: | 9.1 |
| Sodium: | 94.5 |
| Sugar: | 76.9 |