Chocolate-nut gingerbread
12 servings
180 minutes
Chocolate-nut gingerbread is a delicate combination of the deep flavor of bitter chocolate and crunchy nuts, enriched with spicy notes of cardamom and cinnamon. This recipe has roots in European culinary tradition, where chocolate desserts hold a special place. Their texture is soft inside and slightly crispy outside due to powdered sugar. Such gingerbread pairs perfectly with a cup of aromatic coffee or tea, creating an atmosphere of coziness and warmth. They are often made during winter holidays, filling the home with the aroma of spices and the joy of anticipation. These gingerbreads are not just a treat but a small gastronomic adventure that allows you to feel the harmony of flavors and aromas in every bite.
1
Break the chocolate into pieces and melt it in a water bath with butter. Let it cool.
- Dark chocolate: 175 g
- Butter: 75 g
2
Beat the eggs with sugar using a mixer.
- Chicken egg: 2 pieces
- Sugar: 120 g
3
Combine all dry ingredients and spices in a separate bowl. Remove cardamom seeds from the pod and grind them in a mortar. I add them whole.
- Wheat flour: 220 g
- Cocoa: 2 tablespoons
- Baking powder: 0.5 tablespoon
- Cardamom pods: 1 piece
- Ground cinnamon: 0.5 teaspoon
- Salt: pinch
4
Pour the cooled chocolate into the egg mixture, add the dry mixture and chopped nuts, and mix. Place the dough in the refrigerator for a couple of hours.
- Nuts: 0.5 glass
5
Roll small balls from the dough, coat them in powdered sugar, and place them on a baking sheet lined with foil or paper.
- Powdered sugar: to taste
6
Bake at 165°C for 10 - 15 minutes.