Gingerbread Swiss Style

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Gingerbread Swiss Style
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 1 hr
Ready in

Ingredients

for
60
For the dough
300 grams
75 grams
75 grams
450 grams
1 tablespoon
1 teaspoon
½ teaspoon
½ teaspoon
½ teaspoon
1 generous pinch
1 generous pinch
1 teaspoon
1
½ teaspoon
For preparation and garnish
Pastry flour (for work surface)
3 tablespoons
150 grams
whole, peeled almonds

Preparation steps

1.

For the dough: Pour honey with butter and sugar in a saucepan and heat gently until sugar is dissolved and the mixture is a golden brown color. Remove from heat and cool to room temperature. Mix flour with cocoa, spices and lemon zest.

2.

Place flour mixture in a bowl and make a well in the center. Add egg, honey mixture and potash dissolved in 1 tablespoon cold water into the hollow and work with the dough hook of an electric hand mixer to a smooth dough.

3.

Cover dough and let it rest for one day at room temperature. Preheat oven to 180°C (approximately 350°F). Roll out dough on a floured surface about 3-4 mm (approximately 1/8 inch) thick and cut out circles of 3 cm (approximately 1 inch) in diameter.

4.

Place cookies onto a baking sheet lined with parchment paper, brush with milk and top with halved almonds. Bake in preheated oven for about 15-18 minutes. Let cool and remove to a wire rack then serve.