Gingerbread biscuits with dried fruit

Gingerbread biscuits with dried fruit

Total: 3 hr 43 Min. | Active: 30 Min.
Nutritional value / piece: 72 kcal
, Fat: 3 g
, Carbohydrate: 8 g
, Protein: 2 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125 g ground almonds
60 g almonds, coarsely chopped
60 g hazelnuts, coarsely chopped
100 g pitted prunes, finely chopped
100 g dried sour apricots, finely chopped
125 g sugar
3 tbsp light spelt flour or white flour
½ tsp cinnamon
½ tsp baking powder
2 tbsp liquid honey
2 fresh egg whites
1 pinch salt

To bake

50 g icing sugar
1 tsp lemon juice
1 tsp plum brandy
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How it's done

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In a bowl, mix the almonds with all the other ingredients up to and including the honey. Beat the egg whites with the salt until stiff, mix in, quickly combine to form a dough, cover and chill for approx. 3 hrs.

To shape

Roll out the dough between two sheets of baking paper to a thickness of approx. 1 cm. Remove the top sheet of paper, cut the dough into approx. 4 x 2 cm rectangles, place on two baking trays lined with baking paper.

To bake

Approx. 13 mins. per tray in the centre of an oven preheated to 180°C. Mix the icing sugar, lemon juice and schnapps, spread the icing over the warm gingerbread biscuits and leave to cool on a rack.

Good to know
Shelf life: Keep cool and dry in an airtight container for approx. 3 weeks.

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