Gingerbread cookies with almonds
10 servings
45 minutes
Gingerbread cookies with almonds are a refined dessert of Austrian cuisine, combining the spice of ginger, the tenderness of almonds, and luxurious chocolate glaze. Its roots trace back to European baking traditions where spicy notes create a cozy atmosphere for winter holidays. The crunchy dough with a light citrus hint of oranges harmoniously complements the sweetness of vanilla sugar and caramelized ginger. After baking, the cookies take on a golden hue, and their warm aroma fills the home. Dipping the edges in melted chocolate transforms them into a true culinary masterpiece. Perfect for cozy tea times, they bring joy and a festive feeling with every bite.
1
Sift the flour and mix it with almonds, ground ginger, vanilla sugar, crushed orange zest, and salt.
- Wheat flour: 250 g
- Almond: 80 g
- Vanilla sugar: 30 g
- Ginger: 1 teaspoon
- Oranges: 2 pieces
- Salt: to taste
2
Dry the ginger, cut it into tiny cubes, mix with sugar, and incorporate into the main mixture.
- Candied Ginger: to taste
- Sugar: 125 g
3
Grate the butter and sprinkle it on top. Rub this mixture into crumbs with cold hands.
- Butter: 175 g
4
Grease the baking tray and spread a little more than half of the dough on it, pressing it lightly into the shape. Sprinkle the remaining dough in crumbs on top. Immediately place the tray in a hot oven and bake at 220 degrees for 20-25 minutes — until golden yellow. Then remove from the oven and let it sit on the tray for a while to evaporate excess moisture.
5
While still warm, cut the cake into pieces 6 cm long and cool.
6
Melt the chocolate in a hot water bath, then slightly cool it and dip the ends of the bars in it one by one. Cool down.
- Dark chocolate: 200 g