RECIPES
All recipesFir honey and almonds gingerbread
Par Thierry GILG
FOR THIS RECIPE
- For 8 gingerbreads approximately
RECIPE STEPS
1/ Gingerbread dough
INGREDIENTS
- 100 g whole almonds
- 1 demitasse spoon of baking powder
- 300 g fir honey
- 75 g candied orange peel, chopped finely
- 1 full tablespoon of spices for the gingerbread: cinnamon, nutmeg, anise, star anise, coriander, ginger
- 1 full table spoon of cinnamon powder
- The zest of half a lemon
- 255 g flour
Roast the almonds in the oven at 180°C (360°F). Roasting is perfect when their heart is lightly coloured when you break them.
Let cool and grind with a knife.
Dissolve the baking powder in a tablespoon of water and add all other ingredients. Mix with a spatula or a blender mixer.
Leave the dough to rest for 24 hours in the refrigerator.
Spread the dough with a roll to a thickness of 6 mm, dusting it very lightly with flour, recto-verso.
Cut the gingerbreads with the biscuit cutter of your choice.
Lay the gingerbreads on a baking sheet or a buttered and floured plaque, and put in the oven at 170°C (340°F) to colour them slightly.
2/ Icing
INGREDIENTS
- 100 g caster sugar
- 30 g water
Prepare an icing by mixing the caster sugar with the water and, as soon as the gingerbreads are out of the oven, brush it onto the gingerbreads.
3/ Finish
INGREDIENTS
- Some almond paste or royal icing for the décor
To finish, decorate with almond paste or royal icing.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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