Gingerbread with Candied Fruit
Ingredients
- For the dough
- 350 grams honey
- 100 grams sugar
- 100 grams butter
- 1 egg
- 1 untreated lemon (abrasion)
- ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp Cardamom
- ½ tsp Nutmeg
- ½ tsp allspice
- ½ tsp cilantro
- ½ tsp ginger
- ½ tsp potatoes
- ½ tsp Ammonium carbonate
- 250 grams Pastry flour
- 250 grams peeled, ground almonds
- For decoration
- 50 whole, peeled almonds
- 25 grams candied orange
- 25 grams Candied lemon
- 25 grams assorted, candied Limes
- 25 grams candied Cherries
- For painting
- 2 Tbsps honey
Preparation steps
Warm the honey, sugar and butter on medium heat, stirring constantly, until the sugar has completely dissolved. Allow to cool. Add the egg, lemon rind, and all spices. Dissolve the potash and ammonium carbonate in 1 tablespoon of water and add.
Combine the flour and nuts with the honey mixture. Knead until the dough is firm. Pack the dough in clingform, and let stand for 1 day at room temperature. Knead again.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface until it is 5 mm thick (approximately 0.5 cm). Cut with round cookie cutters (4 cm diameter). Place on a greased and floured baking sheet and cover with the almonds and candied fruit. In the preheated oven, bake for 15-20 minutes. Remove from the pan and place on wire rack while still warm.
Brush with honey water (mixture of 2 tablespoons honey and 2 tablespoons water). Allow to cool. Pack with apple slices in airtight tin cans. After 3-5 days, serve.
