Small gingerbread

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat honey and fat in a pot while stirring. Finely chop the walnuts, candied orange peel and lemon peel. Put them together with flour, almonds, gingerbread spice and cinnamon in a mixing bowl and mix.

2. 2

   Warm the milk lukewarm. Mix the salt and milk and add it to the flour mixture together with the honey-fat mixture. Use the dough hooks of the hand mixer to make a smooth dough and let it rest for about 2 hours at room temperature.

3. 3

   Roll walnut-sized balls out of the dough and place each on a baking sheet, press them flat a little. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 14-16 minutes.

4. 4

   Let it cool down on a cake rack. Melt the chocolate coating in a hot water bath. Dip the gingerbread into the couverture, drain and allow to dry. In the meantime, melt the white couverture in a hot water bath.

5. 5

   Halve the pistachios, quarter the cherries. Put the couverture in a piping bag with a small perforated spout and decorate the gingerbread spirally. Place one pistachio half or one cherry quarter each on top and let dry.

6. 6

   Results in about 46 pieces.

Nutrition Facts

KCAL
100 kcal

CARBS
13 g

FATS
5 g

PROTEINS
2 g