CLOSE
Roast the almonds in the oven at 180°C (360°F). Roasting is perfect when their heart is lightly coloured when you break them.
Let cool and grind with a knife.
Dissolve the baking powder in a tablespoon of water and add all other ingredients. Mix with a spatula or a blender mixer.
Leave the dough to rest for 24 hours in the refrigerator.
Spread the dough with a roll to a thickness of 6 mm, dusting it very lightly with flour, recto-verso.
Cut the gingerbreads with the biscuit cutter of your choice.
Lay the gingerbreads on a baking sheet or a buttered and floured plaque, and put in the oven at 170°C (340°F) to colour them slightly.
Prepare an icing by mixing the caster sugar with the water and, as soon as the gingerbreads are out of the oven, brush it onto the gingerbreads.
Some almond paste or royal icing for the décor
To finish, decorate with almond paste or royal icing.
MENU
