John Myers
Cookies: Gingerbread Busserl
The perfect cookies: gingerbread busserl recipe with a picture and simple step-by-step instructions.
- 3 piece Protein
- 150 g Powdered sugar
- 50 g Raisins
- 50 g Orange peel / lemon peel
- 50 g Chopped almonds
- 200 g Ground almonds
- 1 pinch Salt
- 1 teaspoon Ginger bread spice*
- 5 tablespoon Spelled flour type 630
- Beat the egg whites into very stiff snow. Sprinkle in the powdered sugar and keep beating until the mixture starts to pull threads.
- Weigh the raisins, orange peel and lemon peel finely and add to the protein together with the ground almonds and the spices (* gingerbread spice see https://www./rezepte/vorrat-lebkuchengew%C3%BCrz.html?sort=length) give. Mix everything well.
- Now add the flour spoon by spoon until a heavy, sticky dough is formed. (For me it was five tablespoons.)
- Place small heaps with a coffee spoon on a sheet lined with foil or paper and bake at 150 ° C in a preheated oven (fan oven) for about 20 minutes.
- After cooling down, “crown” with couverture
- From the ingredients listed above, you get around 95 – 100 buns
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