John Myers
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Filled Almond Gingerbread
The perfect filled almond gingerbread recipe with a picture and simple step-by-step instructions.
- 1 whole Egg
- 100 g Sugar fine
- 1 tablespoon Vanilla sugar brown
- 1 pinch Salt
- 1 tablespoon Ginger bread spice
- 1 half a tsp Baking soda
- 1 teaspoon Rum
- 1 teaspoon Lemon juice
- 200 g Coarsely ground almonds
- 20 g Orange peel
ahead
- the basic recipe comes from Lunapiena and was changed a little by me … thanks Anne for the inspiration !!! I liked it very much and it’s ideal for me because it doesn’t contain flour! To be on the safe side, I only prepared half the mixture to try, but that was definitely wrong, in the end I would have wanted more of it (;-))) and I’m sure to do it again …
preparation
- Beat the egg with sugar and vanilla sugar until it is thick and frothy – add gingerbread spice, baking soda, salt, rum and lemon juice and stir in well with the mixer – chop the orange peel very finely and fold in by hand with the whisk together with the coarsely ground almonds – now Let it rest in a cool place overnight and only use it the next morning
- Variant 1 (large and filled with marzipan): form large hemispheres with the ice cream scoop, then insert a piece of marzipan from below and close it again with the gingerbread mixture – in the oven preheated to 150 degrees O / U heat for approx. 20 – 25 min. to bake
- Variation 2 (small and unfilled): shape the gingerbread dough into small balls with your hands – the small balls are baked for about 15 minutes
Note
- Immediately after baking, the gingerbread cookies are quite “crunchy” and not recommended for sensitive teeth (;-)))) … but after a few days of storage in a cookie jar they become wonderfully soft …
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