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).