» Zurück ins Deutsche

This recipe is inspired by classic gingerbread, but with a subtle, fruity flavor that fits well with the spices and nut aroma. The taste gets better with storage, ideally between parchment paper in a cookie tin after it has cooled down completely.

Ingredients:

500 g preserved apricotes (drained weight)
250 g sugar
600 g flour
400 g ground nuts (hazel nut, almond, coconut...)
1 egg
2 tsp. cinnamon
1 large pinch powdered nutmeg
1 tsp. powdered ginger
1 tsp. powdered star anis
1 tbsp. rum
1 tsp. potassium carbonate
1 tsp. salts of hartshorn
200 g finely chopped candied fruits
100 g chocolate chips (or chopped chocolate)
250 g couverture

sugar sprinkles, brittle or similar

Baking paper
temperature 180 °C (circular heat), baking time about 30 minutes

Purée the apricots with the sugar. Dissolve the potassium carbonate and salts of hartshorn in rum. Mix all ingredients except the chocolate chips. The dough is sticky and dense, so a dough hook works best. Mix in the chocolate chips. Spread the dough on the baking tray with a big spoon and bake. After it has cooled down, carefully melt the couverture and spread on the ginger bread. If you like it, sprinkle on some decoration. Cut in small squares after the couverture hardened.

We need a foto.

Oops, the candle is tilted. Next try.

Artistic, but we don't want to bake Santa Claus.

Phew, done.