Gingerbread
12 servings
120 minutes
Gingerbread cookies are a fragrant treat from Russian cuisine. Their history dates back to the Middle Ages when spices were rare and valued like gold. They are infused with the warmth of honey, enriched with the citrus freshness of orange, and adorned with subtle hints of cinnamon, ginger, and aromatic spices. Almond adds tenderness while the glaze gives a festive look. They can be used as gifts, decorations for the Christmas tree, or simply enjoyed with a cup of hot tea on a cozy evening. The taste of the cookies is harmonious—sweet, spicy, with a light nutty note. They are soft but have a slight crispy crust. These cookies are not just baked goods; they are a small gastronomic story full of traditions and home warmth.
1
Whisk the egg with 90–100 grams of sugar. When it turns white, add 50–100 ml of orange juice and 1.5 tablespoons of honey.
- Chicken egg: 1 piece
- Sugar: 100 g
- Orange juice: 100 ml
- Honey: 1.5 tablespoon
2
Grind 100 grams of almonds in a blender to flour. Mix with 350 grams of flour, 100 grams of butter (at room temperature), and all spices. It's better to buy cloves and allspice whole and grind them in a mortar. Combine everything with the egg and honey mixture.
- Almond: 100 g
- Wheat flour: 350 g
- Butter: 100 g
- Ground ginger: 1 teaspoon
- Ground cinnamon: 3 teaspoons
- Ground allspice: pinch
- Ground cloves: pinch
3
Add baking soda mixed with lemon juice.
- Baking soda reacted with acid: 1 teaspoon
4
Knead the dough and leave it in a bag for 3 hours.
5
Roll out the dough thinly and cut out cookies (using special molds or cutting any shapes from cardboard and cutting them from the dough with a blunt knife).
6
Bake at 180 degrees for about 10 minutes.
7
Decorate ready gingerbreads with icing: for 1 egg white, about 1–1.5 cups of powdered sugar. Whip until thick sour cream consistency, add a little lemon juice. Natural colorants for icing: yellow - saffron, purple - blueberry juice, pink - raw beet juice.
- Orange juice: 100 ml
