Round gingerbread

Name: Round gingerbread
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 75 g Walnut kernels; 175 g Almonds; 375 g Honey; 100 g Butter or margarine; 500 g Flour; 1 package Baking Powder; 100 g Candied orange and lemon peel; 2 TABLESPOONS Gingerbread spice; 120 g white couverture; 120 g Whole milk couverture; 60 g Pistachio kernels; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

75 g Walnut kernels
175 g Almonds
375 g Honey
100 g Butter or margarine
500 g Flour
1 package Baking Powder
100 g Candied orange and lemon peel
2 TABLESPOONS Gingerbread spice
120 g white couverture
120 g Whole milk couverture
60 g Pistachio kernels
baking paper

Directions

1
Chop the walnuts and 125 g almonds. Warm the honey and fat while stirring. Mix flour, baking powder, walnuts, candied orange peel, lemon peel, chopped almonds and gingerbread spice in a bowl. Add honey mixture and knead. Roll out dough about 8 mm thick and cut out circles (about 6 cm Ø). Place on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then allow to cool. Chop the chocolate coatings and melt them separately on a hot water bath. Chop the pistachios. Dip half of the cookies in white chocolate coating and sprinkle with pistachios. Dip the remaining cookies in dark chocolate and decorate with 1 almond each
3
Waiting time approx. 30 minutes