Traditional Swiss Christmas cookie that consists of Gingerbread filled with Almond Paste.
Weight Per Unit: 24
Number of Units: 50
Unit Size: 4cm x 3cm
|A||800||28.2 ounces||Gingerbread Dough Recipe|
|B||35||1.2 ounces||Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).|
|C||100||3.5 ounces||Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.|
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.
It is used in pastry and confectionery – in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling of traditional galette des Rois cake.
Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense.
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|1||MIX||Mix B, C & D to make almond filling.|
|2||ROLL||Roll the dough into 30cm width x 40cm length.|
|3||SLICE||Slice the dough into 5 equal lengths (30cm x 8cm strips).|
|4||MIX||Pipe the mixed almond filling length wise on each strip of dough (edge closer to you).|
|5||ROLL||Roll the gingerbread to wrap the almond filling into sausage shape, maintaining the 30 cm length.|
|6||SLICE||Slice each roll into 10 pieces (3cm length each piece).|
|7||PLACE||Place them on baking sheets lined with greaseproof paper.|
|8||BRUSH||Brush the top surfaces with egg wash (remaining egg yolk and a bit of milk mixture).|
|9||BAKE||Bake at 175C / 347F for approximately 20 mins till golden brown.|