Maron gingerbread

The Maron gingerbread Recipe Preparation time: 45 minutes without drying and cooling * Cooking time: about 10 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 40 pieces

To prepare:
200g peeled, cooked chestnuts (chestnuts)
* 120 g dried apricots

For the dough:
3 eggs (size M)
* 1 pinch salt
* 100 g sugar 200 g
* acc. Hazelnuts
* 120g chestnut flour (available in health food or organic shop)
* 1 level tsp baking soda
* 2 according to level tsp. ½ teaspoon cinnamon
* acc. Pimento (allspice)
* 40 baking wafers (diameter about 5 cm)

For the cast:
400 g milk chocolate (30% cocoa content)
* 1 tablespoon vegetable oil such as sunflower oil

To prepare the chestnuts and apricots into small cubes.

beat eggs with salt for the dough and sugar with electric mixer with whisk at the highest level in about 5 minutes until foamy.

Chestnut, apricot cubes, hazelnuts, chestnut flour, baking soda, cinnamon and allspice and pour in the egg foam. The ingredients with electric mixer with a dough hook knead well.

the wafers on baking sheets set (covered with parchment paper). Per 1 tablespoon of gingerbread dough, each onto a wafer, smooth over with a damp knife. The Gingerbread dry about 1 hour at room temperature.

Preheat the oven. Top and bottom heat: about 190 ° C, hot air: about 170 ° C.

the baking sheets in succession move (along with hot air) in the preheated oven. The chestnut Gingerbread Bake about 10 minutes per baking sheet .

the chestnut with the gingerbread baking paper on baking sheets to cool on cake racks and pull can.

hack for the cast and melt the chocolate with the little cooking oil in a saucepan over low heat in a water bath under stirring.

The cooled gingerbread with the top dive into the chocolate. Wipe off the excess chocolate coating with a brush. The gingerbread set on wax paper. The cast can be determined.

Maron gingerbread Recipe
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