🍰 Gingerbread Cookies with Chocolate Glaze

Name: Gingerbread Cookies with Chocolate Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 25 g dried apricots; 25 g dried cranberries (sweetened with fruit juice); 125 g spelt flour Type 1050; 2 eggs; 1 pinch salt; 80 g raw cane sugar; 125 g ground almonds; 50 g finely chopped almonds; 1 tsp gingerbread spice; 2 knife-tip cinnamon; 0.5 tsp vanilla powder; 20 wafers (approx. 8 cm diameter); 40 almond kernels; 200 g dark chocolate (min. 70% cocoa content)

162 kcal · 30 min · 4 servings

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Ingredients

25 g dried apricots
25 g dried cranberries (sweetened with fruit juice)
125 g spelt flour Type 1050
2 eggs
1 pinch salt
80 g raw cane sugar
125 g ground almonds
50 g finely chopped almonds
1 tsp gingerbread spice
2 knife-tip cinnamon
0.5 tsp vanilla powder
20 wafers (approx. 8 cm diameter)
40 almond kernels
200 g dark chocolate (min. 70% cocoa content)

Instructions

1. Finely chop the dried fruit.
2. Mix the fruit with one tablespoon of flour.
3. Separate the eggs.
4. Use the yolks for something else.
5. Put the egg whites into a bowl.
6. Add a pinch of salt.
7. Beat the egg whites with a hand mixer until foamy.
8. Gradually stir in the sugar.
9. Continue beating until a firm, glossy meringue forms.
10. Mix both types of almonds with the remaining flour.
11. Add the gingerbread spice.
12. Add the cinnamon.
13. Add the vanilla.
14. Gently fold this spice mixture into the meringue.
15. Check if the dough is easy to shape.
16. If the dough is too sticky, knead in a little more flour or almonds.
17. Place wafer papers with sufficient spacing on a baking sheet lined with baking paper.
18. Place one to one and a half tablespoons of dough in the center of each wafer.
19. Spread the dough into a dome shape using a wet spatula or a tablespoon.
20. Chill the shaped cookies in the refrigerator for one hour.
21. This helps them hold their shape.
22. Preheat the oven to 180 degrees Celsius conventional heat.
23. Alternatively use 160 degrees Celsius fan or Gas Mark 2–3.
24. Bake the cookies for 15 to 20 minutes.
25. Remove the cookies from the oven.
26. Lift them off the tray using the baking paper.
27. Let them cool for about 30 minutes.
28. Halve the almonds.
29. Chop the chocolate.
30. Melt the chocolate over a bowl of hot water.
31. Spread the cookies with the chocolate.
32. Place four almond halves in the center of each cookie.
33. Let the cookies dry on racks for about 20 minutes.

Nutrition per serving

kcal: 162
Protein: 5 g · Fett/Fat: 9 g · Carbs: 15 g