The world’s best danish gingerbread – Recipe for delicious danish gingerbread with almonds and pistachios. No Christmas without delicious, crispy, butter-baked gingerbread! The smell that spreads in the kitchen when you swing a plate of freshly baked gingerbread out of the oven is the epitome of Christmas for me. I dare to call these danish gingerbread the best in the world – they are perfectly crispy and are perfectly spiced without being too strong in taste.
They are filled with chopped almonds and pistachios, which in addition to tasting delicious, also give the gingerbread the perfect dotted look. There is also sugar in the dough, as it helps give the gingerbread the perfect taste, but since many people don’t like the consistency of sugar, I chop them very finely in a mini chopper or run them through an old-fashioned parsley chopper.
As with other cookie dough, the dough is best if you put it out the day before the gingerbread are to be baked, so that the dough can really absorb the flavor of the spices: When the dough is ready, shape it into 3-4 rolls, which are individually wrapped tightly in cling film and placed in the refrigerator.
When you are going to bake the gingerbread, cut the cold dough into thin slices with a sharp knife. Only take one roll out of the refrigerator at a time as you need it, and put the dough back in the refrigerator if it gets too warm. The brownie dough can easily keep for 1-2 weeks in the refrigerator. (If you are more impulsive and just suddenly want to bake brownies, you can also bake them the same day, just make sure the cookie dough has time to get cold enough to be cut.)
A roll of gingerbread dough can also be used as a nice hostess gift! Because if you’re just starting out in baking, there’s not much extra work in making a double batch of gingerbread dough, or maybe you don’t need a whole batch yourself and can instead please others. Enjoy!
Danish gingerbread
Ingredients
Instructions
The world’s best brownies
Mix together butter, sugar, syrup, cinnamon, ginger, cloves and baking soda. Add the flour a little at a time while whisking/stirring. Add chopped nuts and succade and mix well into the dough.
Divide the dough into 3-4 equal portions and roll them into a sausage. Wrap the dough tightly in cling film and refrigerate for a couple of hours.
Turn on the oven to 200 C hot air.
Cut the dough into thin slices and place them on a baking sheet lined with baking paper. Bake for approx. 7-8 minutes at the top of the oven. The baking time depends on how thick the cookies are cut. The gingerbread should take on colour and become dark when baked.
Let the brownies cool on a rack. Then store them in a cookie tin. Enjoy!
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