Stuffed gingerbread with almond paste
Although this stuffed gingerbread is a Dutch "Sinterklaas" delicacy, we actually like it all year round. So try it in December and enjoy it the rest of the year.So good, you'll make a lot of friends here...
Porties: big biscuit
Ingrediënten
Gingerbread
- 125 gr (vegetable) butter at room temperature
- 125 gr brown sugar
- 250 gr flour
- 25 ml vegetable milk
- 1 tsp lemon juice
- 2,5 tbsp gingerbread spices
- 1/2 tsp salt
- 1/2 tsp baking soda
Almond paste (purchased)
- 500 gr almond paste
- 1 tbsp water
Almond paste (homemade)
- 250 gr skinned almonds
- 250 gr sugar
- 1/2 lemon
- 1 egg
Topping
- 1 beaten egg
- 1 tbsp (vegetable) milk
- 100 gr white almonds
Instructies
Gingerbread
- Mix all the ingredients for the gingerbread dough in a bowl. Once it's a cohesive ball, wrap it in plastic wrap and put the dough in the fridge for at least an hour.
- Preheat the oven to 180 degrees.
- Grease a mold and line it with baking paper. We used a square shape of 20x20 cm.
- Divide the dough into two pieces. A piece of 2/3 and a piece of 1/3.
- Roll out the largest piece on a floured work surface to about 1.5 cm thick.
- Line the mold and the edges with the dough. Trim the edges neatly.
- Mix the almond paste with water and make it a bit smooth.
- Line the mold with the 2/3 layer of dough including the edges.
- Cover the layer of dough with the almond paste so that there is an equal amount everywhere.
- Roll out the other piece of dough and place on the almond paste. Fine-tune and trim here and there if necessary.
- Brush the gingerbread with a mixture of egg and milk. Press the almonds into the dough, not too far, and brush again with the mixture and put in the oven.
- Depending on your oven, you can bake the filled gingerbread in 35 minutes. Let cool on a wire rack and cut into cubes.
Almond paste
- Place the almonds in the food processor and chop very finely. Then add the sugar, lemon zest and egg and mix until combined. Shape it into a ball and wrap it in plastic wrap.
- Place the ball in the fridge for at least half a day, but a few days is even better.
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