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:

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

To bake

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


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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