Gingerbread cookies with candied fruit and nuts.

-100 G of dark chocolate
-200gr Tropical mixture of nuts and candied fruits
-200gr Almonds
-250gr Hazelnuts
-375gr Brown sugar
-5 Eggs
-2 Stol.lozhki potato starch
-1 Chayn.lozhka cinnamon
-1/2 Chayn.lozhki nutmeg
-1/2 Chayn.lozhki ginger
1/2 clove chayn.lozhki
-1/2 Chayn.lozhki coriander
-5 Green cardamom capsules (use ground seeds)
for chocolate glaze:
-300gr Dark chocolate
for the icing:
-250gr Powdered sugar
-3 Stol.lozhki water
for decoration:
-100gr Tropical mixture of nuts and candied fruits
-Paper for baking
-rastitelnoe oil for lubrication of paper

Preparation for the test product. Clean nuts. Almond pour boiling water for 5 minutes, flip on the screen and peel.
Hazelnut fry for about 5 minutes in the oven at t = 180C. Collect the kernels in a towel and take a ride on a working surface of the table. We use ground spices. Cardamom is clear from the capsule and grind the seeds in a mortar. Chocolate chop knife.
Almonds, hazelnuts and a mixture of tropical fruit crush the processor.

Whisk egg using a mixer, brown sugar, spices and starch in a suitable container. Add the almonds and hazelnuts, mix a tablespoon. To mix the chocolate chips. Then type in a lot of ground candied fruit, mix thoroughly. Tamp the mixture with a spoon. Cover gingerbread lid and put in the refrigerator overnight.

Preheat the oven to t = 150C.
With dry hands, shape dough balls the size of a large apricot, priplyusnite of up to 7 cm in diameter and a thickness of about 1cm. Put the cookies on a baking sheet covered with baking paper and greased, bake 25 minutes. Cool the cakes, and only then remove them from the pan.

Chocolate glaze. Coarsely chop the chocolate and melt it in a water bath. Half gingerbread dip into the chocolate glaze and let it drain on a sieve. Decorate the surface of products candied fruit and nuts to your liking and allow glaze to set.

Icing. Powdered sugar, mix with water to the consistency of the glaze. Dip it in the remaining cookies and place on a sieve to drain. Decorate the top of the cakes and allow the glaze to set.
In a tightly sealed jar, these cookies keep well for 4-6 weeks.

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