Gingerbread Biscuits with Perla Almond Paste - Star
Gingerbread dough and Almond paste — a Zeelandia recipe in 2 components. Uses Zeelandia Spice Cake Mix 25 kg.
- honey and water heating temperature
- 45 °C
- mixing time
- 4 min
- resting time
- 60 min
- baking temperature
- 200 °C
- baking time
- 15 min
Ingredients
Gingerbread dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Spice Cake Mix 25 kgGingerbread Cake Mix 25 kg | 1000 g |
| Margarine (80% fat) | 250 g |
| Honey | 50 g |
| Wheat flour type 500 | 200 g |
| Water | 200 g |
Almond paste
| Ingredient | Quantity |
|---|---|
| Eggs | 20 g |
Method
- Gingerbread dough
Dissolve the honey in the water and heat to about 45°C. Mix all ingredients (except the flour) on low speed for about 4 minutes (using a flat beater). Add the flour at the end of mixing. Mix until the consistency is uniform. Form the dough into three rolls.
- Almond paste
Disperse the Perla in the eggs. Form a roll and place it between the gingerbread dough rolls. Shape the roll, working it 3-4 times (so that the almond paste spreads between the layers of gingerbread dough). Form a roll about 6 cm in diameter. Leave for about 60 minutes in a chiller or freezer. Cut into slices about 1.5 cm thick. Bake at 200°C for about 15 minutes.
Decoration: Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.