Small gingerbread

Name: Small gingerbread
Cook time: 1 h
Total time: 1 h
Yield: 80
Ingredients: 75 g Walnut kernels; 125 g + approx. 50 g almond kernels (e.g. without skin); 375 g liquid honey; 100 g butter/margarine; 500 g + some flour; 1 package Baking Powder; 100 g candied orange and lemon peel, 2 tablespoons gingerbread spice; 250-300 g white and whole milk couverture; 25 g crushed pistachios; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 80

75 g Walnut kernels
125 g + approx. 50 g almond kernels (e.g. without skin)
375 g liquid honey
100 g butter/margarine
500 g + some flour
1 package Baking Powder
100 g candied orange and lemon peel, 2 tablespoons gingerbread spice
250-300 g white and whole milk couverture
25 g crushed pistachios
baking paper

Directions

1
Chop the nuts and 125 g almonds. Heat honey and fat while stirring over medium heat until everything is dissolved. Cool down for about 10 minutes. Mix 500 g flour, baking powder, chopped almonds and nuts, candied orange peel, lemon peel and spice. Knead honey mixture into it. Roll out to a little flour about 8 mm thick and cut out circles (about 4 cm Ø)
2
Place on 1 baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes. Cooling down
3
Coarsely chop the couverture, melt separately in a hot water bath. Dip half of the gingerbread in white couverture, sprinkle with pistachios. Dip the other half in milk chocolate coating and decorate with almonds. Let it dry