Gingerbread Stars for Hanging
Ingredients
- For the dough
- 30 grams Candied lemon
- 2 eggs
- 250 grams sugar
- ½ tsp cinnamon
- ½ tsp allspice
- 1 pinch Nutmeg
- 1 pinch white peppers
- 1 generous pinch Cardamom
- 250 grams Pastry flour
- 1 tsp Baking powder
- Parchment paper (for baking sheet)
- For decoratin
- halved almonds
- Coffee bean
Preparation steps
Combine lemon peel and flour in a food processor and chop finely. Mix eggs and sugar with a hand blender on high for about 7 minutes until frothy. In a separate, bowl, mix spices with flour, lemon peel and baking powder. Mix flour into egg mixture to form a smooth dough. Wrap in foil and refrigerate for about 1 hour. Roll out dough between two sheets of parchment paper, each about 0.5 cm (approximately 1/4 inch) thick and cut out Christmas shapes, such as a star shape, each about 5 cm (approximately 2 inches). In the middle of each shape, cut out a small circle and place gingerbread on baking sheet lined with parchment paper. Decorate with almonds and coffee beans and allow to dry for about 12 hours.
Preheat oven to 175°C (approximately 350°F). Loosen cookies from parchment paper if dried in place. Bake cookies on middle rack for about 15-20 minutes. Cool on a wire rack and string with ribbons for hanging.
