Hi!
Welcome to my blog dedicated to today’s special Christmas Gingerbread cookies! Today, I would like to share with you an extraordinary recipe for these delicious treats that stand out primarily due to their homemade spice blend. I know that many people are accustomed to store-bought gingerbread cookies, but I guarantee that once you try these with a homemade spice mix, you will never want to go back to the ones from the supermarket shelf.
These gingerbread cookies are exceptional not only because of their homemade spice blend but also because of their decorations, which give them an elegant appearance and taste. Each piece is carefully adorned, creating a unique masterpiece that delights both the eyes and the palate. These cookies are not just ordinary sweets; they are true works of art that can be admired and savored with every bite.
Preparing these gingerbread cookies is not only a culinary process but also an artistic one. By introducing your own variations in the decorations, you can create unique patterns and compositions that will make your cookies stand out on the Christmas table.
I invite you to the world of extraordinary Christmas gingerbread cookies with homemade spice and unique decoration!
Ingredients: recipe for 8 portions
- 200 g of almond flour
- 1 egg
- 100g powdered erythritol plus 2 tbsp
- pinch of salt
- a teaspoon of baking powder (gluten free)
- gingerbread spice (preferably without sugar, the recipe for homemade spice is in a roll)
- 80g butter (melted)
- a tablespoon of bitter cocoa*
*If you prefer brighter gingerbread cookies, omit the cocoa.
Homemade Gingerbread spice without sugar
- 2 tsp ground ginger
- 2 tbsp ground cinnamon
- 1 tbsp ground cardamom
- 1 tsp cloves (crush in a mortar)
Instructions:
Add to the mixer bowl: 200g of almond flour, 1 whole egg, 100g of powdered erythritol (can be more), a pinch of salt, a teaspoon of baking powder, 2 tablespoons of gingerbread spice (preferably without sugar), a tablespoon of bitter cocoa and 80g of melted cold butter . We mix or knead by hand. Wrap the finished dough in cling film and put it in the freezer for about 30-40 minutes.
Place half of the dough on a silicone mat or baking paper, cover it with a second piece of paper and roll it out not too thin. We use molds and create gingerbread shapes. The remaining dough must be cold so that it comes off easily. Put the excess dough in the fridge to cool down.
Ready to put on a baking tray. Bake ready at 140°C for about 18-23 minutes.
Decorate with what you like.
Enjoy !
