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.
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. Continue reading