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Small Fruity Gingerbread Cookies

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Small Fruity Gingerbread Cookies

The perfect small fruity gingerbread cookies recipe with a picture and simple step-by-step instructions.

For painting:

  • 25 g Orange peel
  • 70 g Dried fruits e.g. apricots, pears, plums
  • 80 g Powdered sugar
  • 2 Pc. Eggs
  • 180 g Ground nuts, e.g. almonds and hazelnuts
  • 1 shot Rum or amaretto
  • 1 pinch Salt
  • 1 Msp Grated lemon peel
  • 2 heaped tsp Ginger bread spice
  • Wafers approx. 4 – 5 cm in diameter
  • Chocolate cake icing
  1. Chop up the dried fruits, lemon peel and orange peel. Beat eggs and powdered sugar until frothy. Mix in all other ingredients. Spread the batter over the wafer with a spoon. Bake in a preheated oven at 200 degrees for about 15 minutes.
  2. Let cool and cover with melted glaze.
Dinner
European
small fruity gingerbread cookies

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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