White Gingerbread
White gingerbread is a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 120 g sugar
- 2 Eggs
- 1/2 tsp cinnamon
- 1/2 tsp cloves powder
- 0.5 tsp Cardamom
- 1 pinch grated lemon zest
- 120 g ground almonds
- 120 g flour
- 20 g candied orange peel
- 20 g candied lemon peel
- 1 tsp potash
- 1 tsp milk
- 20 round small baking sheets
- 120 g powdered sugar
- 3 tbsp Lemon juice
Instructions
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1.
In a mixing bowl whisk the eggs with sugar until thick and fluffy. Gradually fold in the spices, almonds and flour. Chop the orange and lemon peel and mix them in. Dissolve the potash in a little milk, add to the dough and stir thoroughly. Line a baking sheet with the small sheets, spread the gingerbread dough evenly over them and let dry for about 3 hours. Preheat the oven to 160 °C fan‑forced and bake the gingerbread for about 20 minutes on the middle rack until golden yellow. Let cool and brush with a glaze made from powdered sugar and lemon juice.
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2.
Leave the gingerbread in the air for a few days to soften, then store it in an airtight tin.
