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Liegnitzer Gingerbread


Ingredients: Gingerbread Liegnitzer Gingerbread

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  500g honey
500g molasses
1/2 cup water
700g flour
300g rye flour
1 tsp. salts of hartshorn
2 tsp. potash
1 tbs. milk
200g unprocessed almond paste
130g sugar
2 egg whites
1 jigger rum (2cl)
100g candied fruit, chopped
100g chopped almonds
300g chocolate icing
whole candied fruits
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Boil the honey with the molasses and the water, let cool. Blend in the flour and salts of hartshorn and knead until smooth. Dissolve the potash in the milk and mix with the dough. Form a ball and wrap in cellophane. Let this chill for 2 days in the fridge. Crumple the almond paste in a small bowl and add the icing sugar, egg whites, rum, candied chopped fruit and the almonds. Knead until everything is blended. Preheat the oven to 200°C. Roll out the dough 1.5 cm thick. Cut larger hearts out of the dough with a cookie cutter. Place the filling in the middle, cover the edges with milk, and top with a second heart. Press on the edges. Bake for 20-30min. and let cool on a cooling rack. Melt the chocolate icing in a double boiler and cover each heart with it. Decorate the hearts as long as the chocolate is still warm with the candied fruits.

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Gingerbread Liegnitzer Gingerbread Honig:500 g
brauner Rübensirup:500 g
Mehl:700 g
Roggenmehl:300 g
Hirschhornsalz:1 g
Pottasche:2 g
Milch:0.02 l
Marzipanrohmasse:200 g
Zucker:130 g
Ei:2 stk
Rum:0.02 l
kandierte Früchte:200 g
Schokoladen-Fettglasur:300 g
2018-19-02 Leckeres Liegnitzer Gingerbread 5.00 1 Serving size: 1 Keks Fat per serving: n/a