Sprinkle the baking tray with water, line it with parchment paper, and grease it with butter to prevent the gingerbread from sticking. This is the first essential step to achieving a perfect and delicious cake. In a pot, heat the honey and sugar over the fire, stirring continuously. It is important to watch the process closely, as the honey must become fluid and the sugar must completely melt, creating a homogeneous base for the dough. Once you have obtained a uniform composition, let the mixture cool.
In a separate bowl, sift the flour with the baking powder. This step will ensure a fine and airy texture for the gingerbread. Add the almonds or hazelnuts, salt, and the rest of the spices, mixing well to combine the dry ingredients. Now, it is time to add the honey and sugar mixture to the flour composition. Knead the dough well on a working surface until it becomes elastic and homogeneous. Once the dough is ready, divide it into suitable pieces, then roll out each piece between two sheets of parchment paper using a rolling pin until you get a thick sheet of about 3 mm.
Using the desired shapes, cut out the figures and place them slightly spaced apart on the prepared tray. Let them rest for about 2 hours. This waiting time is crucial as it allows the sugar to bind well with the flour, which will enhance the final texture and taste. Before baking, brush them with water, then place the tray in the preheated oven on the middle rack for 15-20 minutes at a temperature of 160-180 degrees Celsius. Be careful not to let the gingerbread get too dark, as it may become bitter due to the salt content.
Meanwhile, prepare a mixture of starch dissolved in water, which you will boil, stirring constantly, until it starts to thicken. A few minutes before removing the gingerbread from the oven, brush the figures with this mixture to achieve a nice glossy finish, similar to lacquer. After removing the tray from the oven, immediately take the figures and place them on a rack to cool. It is essential not to leave them in the hot tray, as this can lead to a bitter taste and a change in color. Once cooled, you can leave them plain or decorate them according to your imagination, using colored glazes, candies, or other ornaments, thus transforming the gingerbread into true culinary works of art. This recipe will not only bring joy to your loved ones but will also become a pleasant tradition in your home.
In a separate bowl, sift the flour with the baking powder. This step will ensure a fine and airy texture for the gingerbread. Add the almonds or hazelnuts, salt, and the rest of the spices, mixing well to combine the dry ingredients. Now, it is time to add the honey and sugar mixture to the flour composition. Knead the dough well on a working surface until it becomes elastic and homogeneous. Once the dough is ready, divide it into suitable pieces, then roll out each piece between two sheets of parchment paper using a rolling pin until you get a thick sheet of about 3 mm.
Using the desired shapes, cut out the figures and place them slightly spaced apart on the prepared tray. Let them rest for about 2 hours. This waiting time is crucial as it allows the sugar to bind well with the flour, which will enhance the final texture and taste. Before baking, brush them with water, then place the tray in the preheated oven on the middle rack for 15-20 minutes at a temperature of 160-180 degrees Celsius. Be careful not to let the gingerbread get too dark, as it may become bitter due to the salt content.
Meanwhile, prepare a mixture of starch dissolved in water, which you will boil, stirring constantly, until it starts to thicken. A few minutes before removing the gingerbread from the oven, brush the figures with this mixture to achieve a nice glossy finish, similar to lacquer. After removing the tray from the oven, immediately take the figures and place them on a rack to cool. It is essential not to leave them in the hot tray, as this can lead to a bitter taste and a change in color. Once cooled, you can leave them plain or decorate them according to your imagination, using colored glazes, candies, or other ornaments, thus transforming the gingerbread into true culinary works of art. This recipe will not only bring joy to your loved ones but will also become a pleasant tradition in your home.
Ingredients
For 120 pieces: -500 g flour type 405 or 550 -100-150 g finely ground almonds or hazelnuts, according to preference -250 g honey -125-250 g white or brown sugar, to taste -1/4 teaspoon salt -1/2 teaspoon ground cardamom -1/2 teaspoon ground cloves -1 teaspoon ground cinnamon -1 teaspoon baking powder -butter for the tray. Glossy glaze: -100 ml water -1 teaspoon starch.