Gingerbread with roughly chopped almonds

Name: Gingerbread with roughly chopped almonds
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 350 g Honey; 100 g Sugar; 100 g Butter or margarine; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 1 TABLESPOON Cocoa powder; 1 Bag of gingerbread spice; 1 TEASPOON Potash; 1 TEASPOON salt of the hartshorn; 500 g Flour; 200 g Almonds (without skin); 200 g Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp cinnamon stars, red cherries and chopped pistachios

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

350 g Honey
100 g Sugar
100 g Butter or margarine
1 egg (size M)
1 pinch Salt
7-10 Tbsp grated peel and juice of 1 untreated lemon
1 TABLESPOON Cocoa powder
1 Bag of gingerbread spice
1 TEASPOON Potash
1 TEASPOON salt of the hartshorn
500 g Flour
200 g Almonds (without skin)
200 g Icing sugar
7-10 Tbsp Grease
7-10 Tbsp cinnamon stars, red cherries and chopped pistachios

Directions

1
Heat honey, sugar and fat at medium heat so that the sugar dissolves, then let it cool down. Add egg, salt, lemon peel, cocoa and gingerbread spice and mix. Mix the potash, deer horn salt and 2 tablespoons of water, pour it together with the flour onto the honey-fat mixture. Work through well with the dough hooks of the hand mixer. Coarsely chop the almonds and knead them into the dough. Let the dough cool down, then knead again thoroughly.
2
Pour the dough onto a greased baking tray (33x31 cm), spread with a dough scraper and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 20-25 minutes. Take the cake out of the oven and let it cool down. Stir icing sugar and 4-5 tablespoons lemon juice until smooth. Spread the icing sugar icing on the gingerbread. Decorate as you like with cinnamon stars, cherries and pistachio nuts. Results in about 20 pieces