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Ingredients
Gingerbread with Almonds
- Ingredients
- 500 grams honey
- 125 milliliters vegetable oil
- 250 grams sugar
- 700 grams Pastry flour
- 1 packet Baking powder
- 250 grams ground almonds
- 1 Tbsp cinnamon
- ¼ tsp Ground clove
- ¼ tsp allspice
- 1 pinch salt
- 3 eggs
- 100 grams Candied lemon (very finely chopped)
- 100 grams candied orange (very finely chopped)
- 3 Tbsps Whipped cream
- 100 grams blanched almonds
- 20 Maraschino cherry (halved)
Bring the oil, honey and sugar to a boil while stirring and let cool. Mix the flour, baking powder, ground almonds, spices, eggs and candied peel. Stir in the honey mixture (if the dough is too soft, stir in a little flour). Cover and let rest for about 1 hour in the refrigerator.
Preheat the oven to 180°C (approximately 350°F) convection.
Press the dough onto a greased baking sheet, flatten and coat with cream. Gently cut into triangles with a sharp knife (making sure not to cut all the way through the dough) and decorate with almonds, cherries and candied citrus peel to taste. Bake the gingerbread on the middle rack in preheated oven about 40 minutes until light brown. Remove from the oven, let cool slightly, remove from the baking pan and cut along the perforated triangles.