Gingerbread Swiss Style
Ingredients
- For the dough
- 300 grams honey
- 75 grams sugar
- 75 grams butter
- 450 grams Pastry flour
- 1 Tbsp cocoa powder
- 1 tsp Ammonium carbonate
- ½ tsp Ground cinnamon
- ½ tsp ground Cardamom
- ½ tsp Ground clove
- 1 generous pinch Nutmeg
- 1 generous pinch allspice
- 1 tsp Lemon peel
- 1 egg
- ½ tsp potatoes
- For preparation and garnish
- Pastry flour (for work surface)
- 3 Tbsps milk
- 150 grams whole, peeled almonds
Preparation steps
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.
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.
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.
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.
