Gingerbread with Almonds
Ingredients
- Ingredients
- Dough (for about 40 pieces)
- 100 grams dried Figs
- 100 grams dried Apricot
- 100 grams Candied lemon
- 4 Tbsps arrack (southeast Asian spirit)
- 50 grams Walnut
- 400 grams Sugar syrup
- 100 grams butter
- 350 grams Pastry flour
- 1 packet Baking powder
- 1 tsp cinnamon
- 1 generous pinch Anise seed
- 1 generous pinch cilantro
- 1 generous pinch allspice
- For decorating
- 100 grams blanched almonds
- 2 Tbsps Sugar syrup
- 2 Tbsps Rum
Preparation steps
Finely chop the figs, apricots and lemon, sprinkle with the arrack and let soak. Heat the butter and sugar syrup, stirring constantly, then let cool. In a bowl, combine flour and baking powder and stir in the nuts, diced fruits and arrack. Cover the dough and chill for 3 hours.
Heat the sugar syrup mixture with the rum, then let cool. Line a baking sheet with parchment paper and preheat the oven to 180°C (approximately 350°F). On a floured working surface, roll out the dough until about 1/2 cm (approximately 1/4 inch) thick. Cut 4x6 cm rectangles (approximately 1 1/2x2 inch) from the dough with a sharp knife. Spread the gingerbread with the syrup mixture and press the almond halves into the dough. Place the gingerbread on the baking sheet and bake for 25 minutes.
Cool on a wire rack and store in a sealed container.
