Description
Continue rehearsals before Christmas ))) Why delay the pleasure when you can enjoy now until Christmas and after, etc. is Incredibly fragrant, almond-honey gingerbread with a soft and delicate texture of the dough, interspersed with tropical fruits, which so well fit into the overall rich flavor of these cakes.
Ingredients
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Chicken egg
3 piece
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Honey
150 g
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Cinnamon
1 tsp
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Cardamom
-
Ginger
-
The sugar syrup
1 Tbsp
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Candied
100 g
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Cherry
20 g
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Almonds
200 g
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Flour
1 cup
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Egg white
1 piece
Cooking
Mix eggs, honey and seasonings.
Beat for 3 minutes in a lush frothy, pour syrup (alcohol).
Dried cherries and candied fruit, chopped if large, mix with ground almonds and flour. You can just take some candied fruit or any other dried fruit (prunes, apricots, dates).
The dry mixture add in the egg, honey-like mass, stir. Ready put the dough overnight in the refrigerator.
Hands a little wet in cold water and sculpt cakes, brush with beaten egg whites and decorate with almonds and bake for about 20 minutes at a temperature of 150 degrees.
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