German Gingerbread Cookies
Soft and moist German gingerbread cookies made completely without flour, candied orange and lemon peel. Instead this recipe is made with dates, dried apricots and ground nuts. But they taste as least as good as the original ones which is why they are a must try for the the holiday season.
Kochutensilien
- food processor with a whisk attachment or a hand mixer with beaters
- mixing bowl
- baking tray and parchment paper
Zutaten
Gingerbread Cookie Dough
- 100 g Medjool dates (3.5 oz or 5 dates)
- 100 g dried apricots (3.5 oz)
- 3 medium-sized eggs
- 80 g brown sugar *
- 2 teaspoon honey
- 1 organic lemon (zest only)
- 1 organic orange (zest only)
- 125 g ground almonds (4.4 oz or 1 heaped cup)
- 125 g ground hazelnuts (4.4 oz or 1 heaped cup)
- ½ teaspoon cinnamon
- 1½ teaspoon gingerbread spice
- 1 pinch of salt
- 13 gingerbread wafers 70 mm diameter or 2.7 inches
For the Chocolate Gaze
- 150 g dark chocolate (5.3 oz)
For the Icing
- 150 g powdered sugar or calorie-free powdered sugar
- 2 teaspoon lemon juice
- 2-4 teaspoon water
Anleitungen
Gingerbread Cookie Dough
- Preheat oven to 300°F (150°C). Stone and finely dice dates and apricots.
- In a bowl, add the eggs, sugar and honey and beat for four to five minutes until forty. Next add the lemon and orange zest.
- Now, add the ground nuts and spices and gently fold them in with a spatula. Finally, gently fold in the chopped dates and apricots.
- Lay out the wafers on your baking tray lined with parchment paper. Spread 60 grams of gingerbread dough (which is equal to the amount of 1 big icecream scoop) on each wafer and flatten it slightly with wet fingers. Bake the gingerbread for 20 to 25 minutes, then allow to cool.
Chocolate Coating
- Melt ⅔ of the chocolate over water bath or in your microwave, then stir in the remaining chocolate and let it melt. Evenly spread the chocolate over your cooled gingerbread cookies with silicone brush and let chocolate harden.
Icing
- In a bowl, mix the powdered sugar with lemon juice and water until you have a very viscous sugar paste. Then spread it evenly over your half cooled, lukewarm cookies.
Notizen
Tip: Gingerbread cookies keep best in the refrigerator.
*If you want to make your cookies a little healthier and sugar-free, either replace the brown sugar one-for-one with a calorie-free brown sugar of choice or use a mixture of 60 grams of erythritol or xylitol and 20 grams of brown sugar or coconut blossom sugar.
Nährwerte
Serving: 1cookieCalories: 250kcalCarbohydrates: 21.7gProtein: 6.2gFat: 14.9gSaturated Fat: 1.1gFiber: 3.4gSugar: 19.4g
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