John Myers
Gingerbread Praline
The perfect gingerbread praline recipe with a picture and simple step-by-step instructions.
- 250 g Nuremberg gingerbread
- 50 g Butter at room temperature
- 50 g Vanilla pudding
- 25 g Dark chocolate
- 1 something Rum or amaretto or apple juice, depending on your taste
- 5 piece Spekulatius
- Finely chop the chocolate (you can also use grated chocolate).
- Finely grind the speculoos in the food processor and sprinkle on a plate. Cut the wafers from the gingerbread and then crumble the gingerbread in a bowl. After removing the wafers, there should be around 200 grams of gingerbread!
- Add butter, pudding, chocolate and liquid to taste to the crumbled gingerbread, knead everything well and chill for a few minutes.
- Then shape round pralines out of the mixture, roll in the ground speculoos and keep in a cool place until you are ready to serve.
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