Traditional Swiss Christmas cookie that consists of Gingerbread filled with Almond Paste.
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 24
Number of Units: 50
Unit Size: 4cm x 3cm
|A||800||28.2 ounces||Gingerbread Dough Recipe|
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
|Custom Weight Per Unit (grams)||Custom Number of Units|
|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.|