Gingerbread hearts

The dough for gingerbread hearts should prepare two days before baking, so that the dough rest sufficiently and the spices can develop better. Butter put in a small saucepan or a saucepan and melt it on low temperature. Add honey and mix by stirring with a wooden spoon until it becomes liquid. Remove the saucepan from the heat and let cool a little honey. Flour in a mixing bowl and sprinkle with a pinch of salt. Add the cooled honey and ground almonds, candied orange and lemon peel and mix with the flour.

gingerbread_hearts

Add 2 eggs and knead with the dough hook of the food processor with the flour. Finally the dough with your hands on, knead until a firm dumpling is formed. Possibly, add more flour. The dough for the gingerbread heart Cover and let rest for 2 days at room temperature. Solving for the rest hartshorn in 1 tablespoon cold water and dough. Potash in 1 tablespoon cold water and dissolve thoroughly for so long under the dough until the dough is smooth like modeling clay. Place the dough on a lightly floured work surface and dust with flour. Roll out the dough for about 7-8 mm thick.

It is easier if one separates out small pieces from the dough and roll out piecemeal. Cut out with a cookie cutter gingerbread hearts and put a little distance on a baking sheet lined with parchment paper, because they are baking something apart. The amount is enough for two plates. Preheat the oven to 200 °. Almonds in a small bowl with boiling water. After a few minutes can easily replace the dark skin. Pour the almonds in a colander and rinse under cold running water. The almonds between your thumb and index finger and take a slight pressure to replace an end to the skin. Cherries, halved red with a sharp knife. Egg yolk in a small bowl and whisk together with 2 tablespoons cold water.

Gingerbread hearts with the diluted egg yolk and brush on the almonds and decorate with candied cherries. Gingerbread heart on the middle rack in preheated oven at 200 ° for about 15-20 minutes until they look golden brown. Gingerbread hearts from the oven and let cool on the sheet. The second sheet in the oven can be a little shorter, because they are brown faster.

Ingredients:

¤ 50 g Butter
¤ 300 g Honey
¤ 400 g Flour
¤ Salt
¤ 2 tsp Gingerbread Spice
¤ 150 g Almonds, grated
¤ 50 g Candied peel
¤ 2 Eggs
¤ 1 / 2 tsp Hartshorn
¤ 1 tbsp Water, cold
¤ 1 / 2 tsp potash
¤ 1 tbsp water,cold
¤ 150 g Almonds
¤ 50 g Cherries, red
¤ 1 Yolk
¤ 2 tablespoons Water, cold

50 servings – 122 calories per serving, 60 mins Prep – 120 min Total.