Gingerbread and almond corners

Name: Gingerbread and almond corners
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Honey; 50 g Butter or margarine; 75 g Walnut kernels; 100 g Candied orange peel; 100 g Citation; 250 g Flour; 75 g chopped almonds; 2 TABLESPOONS Gingerbread spice; 1 TEASPOON ground cinnamon; 1 TEASPOON salt of the hartshorn; 1 TABLESPOON Rose water; 75 g Almond slivers; 300 g Whole milk couverture; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Honey
50 g Butter or margarine
75 g Walnut kernels
100 g Candied orange peel
100 g Citation
250 g Flour
75 g chopped almonds
2 TABLESPOONS Gingerbread spice
1 TEASPOON ground cinnamon
1 TEASPOON salt of the hartshorn
1 TABLESPOON Rose water
75 g Almond slivers
300 g Whole milk couverture
baking paper

Directions

1
Heat honey and fat while stirring. Chop the walnuts. Chop candied orange peel and lemon peel. Mix flour, walnuts, candied lemon peel, candied orange peel, chopped almonds, gingerbread spice and cinnamon well in a mixing bowl.
2
Add honey and fat mixture. Mix the salt of the deer horn and rosewater, also add and work into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rest overnight.
3
Form the dough into two rolls (3.5-4 cm Ø), press them slightly and cut about 30 triangles from them. Prick almond slivers into each triangle, place them on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes.
4
Remove the gingerbread almond corners from the oven and let them cool on a cake rack. Carefully melt the chocolate coating in a water bath while stirring. Dip the gingerbread almond corners into the chocolate. Place on a baking tray lined with baking paper to dry.
5
Results in about 30 pieces.