Gingerbread Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 54 mg | (1 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 1 tsp Baking powder
- 100 grams ground Hazelnuts
- 125 grams pitted Prune
- 150 grams honey
- 1 egg
- 1 egg yolk
- 3 tsps Gingerbread spice
- 1 egg (For painting)
- For decoration
- almonds (whole, peeled)
- 250 grams powdered sugar
- Food coloring
Preparation steps
In a bowl, mix flour with baking powder and fold in hazelnuts. Puree the prunes in a blender and transfer to a bowl. Add the honey, egg, egg yolk and gingerbread spices to the prunes and stir to combine. Pour the mixture into the flour mixture and knead with the dough hook of an electric hand mixer into a firm dough. Cover and let stand at room temperature overnight.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. The next day, roll out the dough about 1 cm (approximately 3/8-inch) thick on a floured work surface. With cookie cutters, cut out moons and stars and place on the baking sheet. Mix an egg with 2 tablespoons of water and brush the gingerbread with the egg wash. Top with the almonds, pressing slightly to adhere. Bake until set, about 20 minutes, then remove and transfer to a wire rack to cool.
For decoration: In a bowl, stir together the powdered sugar and 3 - 4 tablespoons of water until smooth, and stir in a little food coloring (color as desired). Spoon into in small bags, cut off a small tip and decorate the gingerbread. Let dry.
