Gingerbread Almond Cookies with Chocolate Drizzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 51 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 51 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 125 grams honey
- 35 grams butter
- 25 grams cane sugar
- 1 tsp Gingerbread spice
- 1 gram potatoes
- 2 tsps water
- 1 small egg
- 175 grams Pastry flour
- For decorating
- 40 grams almonds
- 100 grams Dark couverture chocolate
Preparation steps
For the dough, place honey, butter and sugar in a saucepan and heat until sugar is dissolved, while stirring. Stir in gingerbread spice. Pour into a large mixing bowl and let mixture cool.
Dissolve potash (or 1/8 teaspoon baking soda) in water. Add potash, egg and flour to honey mixture and mix until dough is smooth. Cover dough and refrigerate overnight.
Divide dough and roll into cylinders, each about 2 cm (approximately 3/4 inches) diameter. Wrap in plastic wrap and refrigerate for 1 hour. Cut dough roll into slices, each about 5 mm (approximately 1/2 inch) thick. Place on a baking sheet lined with parchment paper. Space cookies 8 cm (approximately 3 inches) apart. Lightly press an almond into the center of each cookie. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 10-12 minutes. Let cookies cool completely.
For decorating, coarsely chop chocolate and heat in a double boiler until melted, stirring occasionally. Allow to cool slightly. Pour chocolate into a piping bag with a very fine decorating tip. Pipe chocolate in a decorative spiral over cookies. Let chocolate dry. To serve, arrange cookies on a plate.
