As alpine gingerbread

4.13 avg. rating (82% score) - 45 votes

This is the best gingerbread I have ever tasted. They are simply delicious. Soft, melt in your mouth and so fragrant. If you do not have a favorite, reliable provision, I encourage you to try this. Do not be disappointed. Hell it many times and never failed me. I recommend a very!

Recipe found on the blog 'My Pastries’.

Pierniczki alpejskie


Ingredients:

  • 1 kg of wheat flour
  • 8 yolks
  • 3 egg whites
  • 1,5 glass of sugar
  • 3 tablespoons of cocoa
  • 200ml of a dense, sour cream at room temperature
  • 3 teaspoon baking soda
  • 4 łyżeczki przypraw: 2 cinnamon, 1 Carnation, 1/2 instant coffee, 1/2 pepper (zamiast tego dałam przyprawę do piernika)
  • 1 of butter or margarine (250g)
  • 400g of honey

Gingerbread dough to be prepared the day before the planned burning.

Boil honey and spices, discontinued, add butter to dissolve the. Cool. In a large bowl, mix cocoa with flour. Dissolve soda in sour cream and set aside to increased volume. Whip egg whites to stiff peaks, add sugar, still whisking add the yolk. Add beaten eggs to flour and mix gently. Then add the honey cooled down, stirring. Finally add the cream and soda and mix thoroughly. The dough will be rare, but after 24 hours thickens. Cover with plastic wrap and set aside in a cool place (in my fridge).

On baking:

Ready to spend the dough on floured pastry board strewn. Roll out to a thickness of about 3mm (I wałkowałam coarser, Then ginger are very soft and does not harden, at least I) and cut out any shapes. When rolling to a lot of flour podsypywać, because the dough is quite sticky.

Gingerbread put on a lined baking tray with baking paper. Bake at 180 ° C for 7-12 minutes (I baked 7). Cool on a wire rack.

If you want to, Your gingerbread to be shiny, should be greased before baking egg white beaten. I do not lubricate their, because all I devote to lukrowania. *

For the icing:

  • glass (250ml) of sifted powdered sugar
  • hot water

To pour the icing sugar a little hot water, until the desired consistency. If frosting is too thin will come out come out, add a little sugar, if too thick, add a few drops of water.

Pierniczki alpejskie

Pierniczki alpejskie

Enjoy!

 

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Dorothy
Dorothy
2 years ago

A ile dać gotowej przyprawy? 4 spoon?

home
home
3 years ago

Najlepsze ever zjadłam z męzem połowę na raz

Marten
Marten
4 years ago

Czy pierniczki są dobre do jedzenia tego samego dnia?
i czy masa musi się chłodzić aż 24h?
In a word, is there still a chance to bake them tomorrow so they were ready for the holidays 🙂

Dorota K.
Dorota K.
4 years ago

Pani Asiu na mejla wysłałam zdjęcia alpejskich pierniczków.
Dzisiaj piekłam je, already 2 time this month, tym razem z koleżanką. It is delighted with the provision 🙂

Lidia
Lidia
4 years ago

Asiu, po raz drugi piekę Twoje pierniczki i są boskie. Gdyby ktokolwiek się zastanawiał czy wyjdą i będą dobre – for 100% and they will come out delicious 🙂

Agnieszka
Agnieszka
4 years ago

Hello, ile można potem trzymać pierniczki żeby nadal były dobre? Są tak trwałe jak standardowe?

Marten
Marten
4 years ago

Przyprawa do piernika dodatkowo czy zamiast tych wymienionych?
Jeśli zamiast to ile…4 łyżeczki? 🙂

WERA
WERA
5 years ago

Hello! I'm going to try the recipe. I hope, that come gingerbread. How much more or less gingerbread comes out of such a portion?