Nontraditional honey cakes with the scent of Christmas.
recipe,photo-recipe,almonds,almonds,unsalted butter,gingerbread spice mix,Biscuits,Christmas
No. of servings
|all-purpose flour / plain flour||10.5||oz||300||grams|
|gingerbread spice mix||0.5||oz||12||grams|
almonds 4.25 oz (120 g)
Grind almonds with their peel.
almonds 2.75 oz (80 g)
Boil the almonds briefly, drain the water, peel the almonds and cut them in half lengthwise.
Mix ground almonds, flour, sugar, gingerbread spieces and soda in a bowl.
Pour the liquid mixture to the powdery mixture and mix with wooden spoon.
Put the dough on a plate, knead it with your hand and store it wrapped in a foil for 12 hours in the cold.
Knead the dough and roll it to a thickness of about 3-4 mm. Cut different shapes out.
chicken egg 1 pc
Put the shapes on a baking sheet lined with baking paper and spread with a whipped egg.
Decorate the honey cakes with prepared almonds.
Bake for 8 minutes at 180 °C.