Description
Crisp, aromatic gingerbread with a taste of almond, coconut and light vanilla note.
Ingredients
-
Chicken egg
3 piece
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Almonds
120 g
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Coconut shavings
120 g
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Sugar
150 g
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Sour cream
3 Tbsp
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Starch
2 Tbsp
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Powdered sugar
3 Tbsp
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Leavening agent
1.5 Tbsp
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Flour
2 cup
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Vanilla sugar
1 pack
Cooking
Almond grind in a coffee grinder and combine with coconut, cornstarch, vanilla and baking powder. White coconut wasn't enough for me and I added a packet of orange.
Beat eggs with sugar.
Add sour cream, coconut-almond mixture and enough flour to the dough was not too dense, slightly viscous and sticky.
Shape dough into balls with your hands greased with vegetable oil. Each ball to dip one side in icing sugar. Spread on oiled baking sheet and place in preheated oven.
Bake at 180 degrees for about 15 minutes.
Delicious, easy and quick! Gingerbread produces fragrant and not too cloying.
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