Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Gingerbread Cookies
- For the dough
- 300 grams Pastry flour
- 1 tsp Baking powder
- 100 grams ground Hazelnuts
- 125 grams Prune
- 2 Tbsps cocoa powder
- 150 grams liquid honey
- 1 egg
- 1 egg yolk
- 3 tsps Gingerbread spice
- 1 egg (for painting)
- For decoration
- whole peeled almonds
- 250 grams powdered sugar
- Food coloring
Mix the flour, baking powder and hazelnuts. Remove the seeds from the prunes and puree with a hand blender. Mix the prunes, cocoa powder, honey, egg, egg yolk and gingerbread spices. Fold in the flour mixture. Knead into a firm dough. Cover and let the dough stand at room temperature overnight.
The next day, roll out the dough about 1 cm thick. Using cookie cutters, cut out stars and moons. Place the cookies on a lined baking sheet. Mix an egg with 2 tablespoons of water and brush the gingerbread. Sprinkle with almonds, if desired. Bake for about 20 minutes at 180°C (approximately 350°F). Remove and cool on a wire rack.
To decorate, mix the powdered sugar with 3-4 tablespoons of water until smooth. Add a little food coloring and mix well. Pour the icing into a pastry bag and decorate the cookies. Let dry and serve.
(Percentage of daily recommendation)
| Calorie | 78 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1 g | (3 %) |