This gingerbread cookie is a bit of a “luxury” version, as it contains pistachio, which you can of course omit if you’re not as fond of them as I am.
Recipe for crispy gingerbread cookies with pistachio
Flavorful and crispy gingerbread cookies:
December is just around the corner, and what fits better than delicious gingerbread cookies.
At home, we have really gotten into the Christmas spirit, which also means that cookies and Christmas decorations have been put out.
I also think that gingerbread cookies make a perfect hostess gift; wrap them in cellophane with a ribbon, and they are perfect for spoiling the hostess.
This gingerbread cookie is a bit of a “luxury” version, as it includes pistachios, which can of course be omitted if you do not love them as much as I do.
Servings: container
Crispy Gingerbread Cookies with Pistachio
This gingerbread cookie is a bit of a “luxury” version, as it contains pistachio, which you can of course omit if you’re not as fond of them as I am.
Equipment
- Pot
- Bowl
- Bread Form
- Cutting Board
- Knife
- Baking Tray
- Baking Paper
- Oven
Ingredients
- 250 gram Butter
- 150 gram Light syrup
- 250 gram Brown sugar
- 500 gram Wheat Flour
- 150 gram Almonds peeled
- 50 gram Pistachios
- 13 gram Cinnamon
- 6 gram Ground ginger
- 2 gram Ground cloves
- 2 gram All Spice ground
- 2 pcs. Orange the zest from 2 whole and the juice from 1/2
- 10 gram Potash
Instructions
- Butter, syrup, and brown sugar are put in a pot. Heat over medium heat until just melted (be careful it doesn’t boil). Then remove from heat.
- Mix all the spices (except potash) together with the peeled almonds, pistachios, flour, and orange zest.
- Dissolve the potash in the juice from half an orange. Now pour it into the pot with the slightly cooled “butter mixture”.
- Now add the dry ingredients and knead the dough well.
- Place the dough in a bread tin lined with baking paper.
- Place the dough in the fridge for at least 4 hours or overnight.
- Remove the dough from the mold and cut it in half lengthwise. Then trim the edges so you get a square.
- Cut the cookies into slices about 3 mm thick.
- Place them on a baking sheet lined with baking paper.
- Bake them for 8-10 minutes at 175 degrees Celsius (347 degrees Fahrenheit) fan oven (keep a close eye on them so they don't burn).