Gingerbread with Chocolate Icing
Gingerbread with chocolate icing - Extra spicy and juicy
Healthy, because
Even smarter
Nutritional values
A perfect snack: Almonds boost thinking skills and brain performance with magnesium, phophore, and niacin. The dried fruits score with a good portion of potassium, which is needed to maintain a steady heartbeat.
Store gingerbread in tin cans in an airtight container. They keep fresh this way for 1 week.
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 254 mg | (6 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 ozs Dried apricot
- 1 oz dried Cranberry (sweetened with fruit juice)
- 4 ozs whole spelt flour
- 2 eggs
- 1 pinch salt
- 6 Tbsps whole cane sugar
- 7 ozs ground almonds
- 2 ¾ ozs finely chopped almonds
- 1 tsp Gingerbread spice
- 2 generous pinches cinnamon
- ½ tsp Vanilla powder
- 20 tort wafers (approx. 3-inch diameter)
- 40 almonds
- 7 ozs Dark chocolate (min. 70% cocoa content)
Preparation steps
Finely chop dried fruit and mix with 1 tablespoon flour. Separate eggs (use egg yolks elsewhere). Beat egg whites and 1 pinch of salt in a bowl with the whisks of a hand mixer until foamy, gradually adding sugar and beating the mixture into a firm, glossy egg white.
Mix both types of almonds with remaining flour, gingerbread spice, cinnamon and vanilla and fold into the egg white mixture with the dried fruit mixture; the dough should be easy to shape, add a little more almonds or flour if needed.
Place wafers with sufficient spacing on a baking sheet lined with baking paper. Place 1-1 1⁄2 tablespoon of dough in the center of each and spread in a dome shape with a damp palette or tablespoon. Chill the shaped gingerbread for 1 hour to keep their shape.
Bake gingerbread in preheated oven at 180 °C / 350˚ F for 15-20 minutes. Take out, remove from baking sheet with baking paper and let cool for about 30 minutes. Halve the almonds. Chop chocolate, melt over a hot water bath. Coat gingerbread with chocolate, place 4 almond halves in the center of each and let dry on cake racks for about 20 minutes.
