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Gingerbread biscuits with dried fruit
30 m active | 3 h 43 m total
Nutrition facts per serving:
  • Energy in kcal about 72
  • Fat about 3g
  • Carbohydrates about 8g
  • Protein about 2g
This is needed
This is needed for 40 piece
  • 125 g ground almonds
  • 60 g almond, coarsely chopped
  • 100 g dried sour apricots, finely chopped
  • 60 g hazelnuts, coarsely chopped
  • 125 g sugar
  • 100 g pitted prunes, finely chopped
  • 3 tbsp light spelt flour or white flour
  • 0.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 2 fresh egg whites
  • 2 tbsp liquid honey
  • 1 pinch salt
To bake
  • 50 g icing sugar
  • 1 tsp lemon juice
  • 1 tsp plum brandy
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And that's how it's done
And that's how it's done
In a bowl, mix the almonds with all the other ingredients up to and including the honey. Beat the egg whites with the salt until stiff, mix in, quickly combine to form a dough, cover and chill for approx. 3 hrs.
To shape
Roll out the dough between two sheets of baking paper to a thickness of approx. 1 cm. Remove the top sheet of paper, cut the dough into approx. 4 x 2 cm rectangles, place on two baking trays lined with baking paper.
To bake
Approx. 13 mins. per tray in the centre of an oven preheated to 180°C. Mix the icing sugar, lemon juice and schnapps, spread the icing over the warm gingerbread biscuits and leave to cool on a rack.