Gingerbread (perníčky) with Almonds and Nuts

recipe

In this recipe, other ingredients further develop the basic gingerbread-honey flavor - almonds, hazelnuts, and grated lemon and orange zest (which is also contained in smaller amounts in some gingerbread spice mixtures).

Don't hesitate and definitely try it at least once. Preparing the dough takes no more than twenty minutes, and although it then needs at least two to three days to rest, you will be rewarded with a real delicacy that will win your favor with its sophisticated taste and wonderful aroma right after the first tasting. Another advantage of these gingerbread (perníčky) is that it is not absolutely necessary to decorate them with icing. It is enough to gently press half an almond into them before baking or - if you want to play more - arrange halves or quarters of almonds into a simple ornament.

The basic gingerbread flavor supported by almonds, nuts, and enhanced with citrus zest predestines this recipe for snacking.

Benefits

  • excellent in taste
  • contains no fat
  • impressive even without additional decoration

Ingredients 

  • 900 g fine wheat flour
  • 350 g powdered sugar
  • 40 g ground almonds
  • 40 g ground hazelnuts
  • 40 g grated lemon and orange zest
  • 200 g honey
  • 2 teaspoons of gingerbread spice
  • 1teaspoon of ammonium bicarbonate
  • 6 eggs

Preparation procedure

  • In a deeper bowl, first carefully beat liquid honey with eggs.

  • In a second bowl, thoroughly mix half the amount (450 g) of flour, sugar, almonds, nuts, lemon and orange zest, gingerbread spice, and ammonium bicarbonate. Then gradually pour in the honey mixture with eggs and carefully mix with a wooden spoon. Subsequently, add the second half of the flour and gently finish the dough on a board.
  • Wrap the dough in a plastic bag and let it rest for 2-3 days in the cold. Then roll out portions into a sheet approximately 5 mm thick, economically cut out any shapes, preferably smaller gingerbread (perníčky) shapes.
  • Place the gingerbread (perníčky) on a baking sheet lightly greased with oil. We can decorate the surface with simple ornaments made of halves of peeled almonds. 6-8 minutes in an oven preheated to 190°C.
  • The original recipe also mentions a not entirely common surface treatment of the gingerbread (perníčky) before baking. They are brushed with sugar water. Mix warm water with sugar in a ratio of 3:2, i.e., for 3 parts water, add 2 parts sugar. The thin layer of sugar with which we brush the gingerbread (perníčky) caramelizes during baking and thus adds another flavor dimension. Therefore, the recipe does not mention further processing after baking, and decoration with icing is not necessary either.

  • Bake the gingerbread (perníčky) in an oven preheated to 190 degrees for 6-8 minutes and take care not to dry them out unnecessarily.

Tips from my experience

  • The honey needs to be heated only very slightly; the butter will dissolve beautifully in it, and the subsequent processing of the dough is then quick.
  • Don't torture the gingerbread (perníčky) in the oven for too long; they won't be dried out.   
  • After baking, the gingerbread (perníčky) are lighter, so if you want to make the white decoration stand out more, I recommend adding a teaspoon of cocoa to the brushing mixture.

My Recommendation

These gingerbread (perníčky) are an ideal choice for entertaining or gift packages for those who like to indulge but, on the other hand, are not fans of sugar icing. Even complete beginners can manage the preparation.

We can also successfully use them as a filling for larger gingerbread boxes (for those, we will choose another recipe - e.g., Traditional gingerbread (perníčky)).

We can also successfully use them as a filling for larger gingerbread boxes (for those, we will choose another recipe - e.g., Traditional gingerbread (perníčky)).

A small disadvantage may be that, due to the fat contained in almonds and nuts, they have a limited shelf life, but given their excellent taste, I don't know anyone yet who would have to deal with this problem.



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