Austrian Gingerbread
Description
The baking is simple and quick. I recommend preparing the gingerbread dough in advance, as the finished dough should spend at least 4 hours in the refrigerator, or even up to 24 hours. The gingerbread turns out soft, chewy, and aromatic. You can decorate them with chocolate or make colorful icing.
Instructions
- 1
Step 1
1. In a blender, mix almonds, brown sugar, orange marmalade, add eggs and blend. In a separate bowl, combine flour, baking powder, cinnamon, ground ginger, cloves, allspice, salt, and nutmeg. Add the dry ingredients to the blender and blend. Transfer the resulting batter to the refrigerator for 4–24 hours.
- 2
Step 2
2. After the required time, spread parchment paper on a baking sheet, take a small amount of dough with a spoon, and place it on the baking sheet.
- 3
Step 3
3. Place the gingerbread cookies at a distance from each other, as the dough will spread out during baking.
- 4
Step 4
4. Bake the gingerbread in a preheated oven at 175-180 degrees for 20-25 minutes.
- 5
Step 5
5. In a mixer, combine milk with powdered sugar and beat for several minutes, then add butter at the very end. Use the resulting icing to glaze the cooled gingerbread cookies.