Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 egg
- 1/2 cup chopped almonds
- 1/2 cup chopped candied orange peel
- 1/2 cup marzipan, cut into small cubes
Special equipment needed:
- Parchment paper
- Rolling pin
- Cookie cutters
- Baking sheet
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the honey and egg until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the chopped almonds and candied orange peel.
6. Preheat the oven to 350°F (180°C).
7. Divide the dough into two equal portions and roll each portion out to 1/4-inch thickness on a lightly floured surface.
8. Cut out the gingerbread shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
9. Press a small cube of marzipan into the center of each gingerbread shape.
10. Bake for 10-12 minutes or until lightly golden brown.
11. Allow the gingerbread to cool completely on the baking sheet before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 gingerbread cookies
Nutritional information:
Calories: 150
Fat: 7g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 10mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- You can substitute the chopped almonds with chopped walnuts or pecans.
- You can substitute the candied orange peel with dried cranberries or raisins.
- You can substitute the marzipan with chocolate chips or caramel bits.
Variations:
- You can add 1/2 tsp of ground cardamom for a more complex flavor.
- You can add 1/4 cup of molasses for a darker color and deeper flavor.
- You can add 1/2 tsp of vanilla extract for a hint of sweetness.
Tips and tricks:
- Make sure to cream the butter and sugar until light and fluffy to ensure a tender gingerbread.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Dust the cookie cutters with flour to prevent the dough from sticking.
- Press the marzipan cubes gently into the gingerbread shapes to prevent them from melting during baking.
Storage instructions:
Store the gingerbread in an airtight container at room temperature for up to 1 week.
Reheating instructions:
You can reheat the gingerbread in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the gingerbread on a festive platter and dust them with powdered sugar for a snowy effect.
Garnishes:
You can garnish the gingerbread with chopped nuts, dried fruit, or whipped cream.
Pairings:
Serve the gingerbread with hot cocoa, spiced cider, or mulled wine.
Suggested side dishes:
Serve the gingerbread with a cheese board, fruit platter, or charcuterie board.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add a tablespoon of milk.
- If the gingerbread is too hard, reduce the baking time.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the gingerbread in an airtight container to prevent contamination.
Food history:
Toruń Gingerbread is a traditional Polish gingerbread that dates back to the Middle Ages. It is known for its rich flavor and intricate designs.
Flavor profiles:
The Toruń Gingerbread is sweet, spicy, and nutty with a hint of citrus from the candied orange peel.
Serving suggestions:
Serve the Toruń Gingerbread as a festive dessert or snack during the holiday season.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish