Almond gingerbread

GingerbreadIngredients for 20 portions:
3 glasses (50 day) flour, 35 dag miodu,
20 dag of whole almonds, peeled,
1 egg,
1 glass (25 day) powdered sugar,
5 spoons (10 day) butter or margarine,
5 spoons (10 day) sugar,
1 gingerbread spice bag,
1 a bag of baking powder,
1 spoon of cocoa powder, the juice and the grated peel of one lemon, cherries, chopped pistachios for decoration, some fat to coat the baking tray

Preparation method:
Put the honey into a saucepan, add sugar and fat. Heat over medium heat, continuing to stir until the sugar is completely dissolved.
Take it off the fire, cool. Add the egg to the prepared mass, grated lemon peel, cocoa powder and gingerbread spices.
Mix all ingredients thoroughly. Combine the flour with baking powder, pour into the mass. Knead everything into a smooth, uniform dough. Finally, add the whole almonds. Put the dough back on 12 hours (store at room temperature). Knead again. A plate (about dimensions 33 x 31cm) evenly spread with a thin layer of fat, roll out the prepared dough on it. Put in a preheated oven, bake through 20 – 30 minutes at 175 ° C. Remove the cake from the oven, set aside to cool. Meanwhile, prepare the icing: beat the powdered sugar until white with 5 tablespoons of water and 2 tablespoons of lemon juice. Spread the prepared icing over the dough. Garnish the almond gingerbread with cherries and chopped pistachios.

Preparation time: 50 minutes (no waiting time),

1 portion = 320 kcal