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Spiced cookies with almond-caramel filling coated in dark chocolate - photo 1
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Spiced cookies with almond-caramel filling coated in dark chocolate

Cakes and Bakes Desserts 150 min Medium 13 wyświetleń ~42.44 PLN - (0)
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Description

Delicate, soft gingerbread cookies inspired by traditional gingerbread, but with a modern twist: aromatic gingerbread dough made from flour and butter, with a soft filling of caramel and ground almonds, all dipped in a glossy dark chocolate glaze. This dessert features rich, festive notes of cinnamon, ginger, and cloves, with a sweet-salty decorative accent. It pairs wonderfully with coffee, tea, or as an elegant gift for winter occasions. It looks decorative (the contrast of dark chocolate with the green of pistachios or orange zest), and in flavor, it combines crunchy edges with a soft, chewy center.

Składniki (17)

Servings:
24
  • Wheat flour 350 g
  • Butter 150 g
  • Brown sugar 100 g
  • Honey 80 ml
  • Egg 1 szt.
  • Baking powder 6 g
  • Ground ginger 5 g
  • Ground almonds 120 g
  • Kajmak (dulce de leche) 180 g
  • Dark chocolate (min. 55%) 250 g
  • Rapeseed oil (or neutral oil) 1 łyżka
  • 🌿 Przyprawy
  • Ground cinnamon 10 g
  • Ground cloves 2.5 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Candied orange peel 30 g
  • Roasted, chopped pistachios 30 g
  • Coarse sea salt (for sprinkling) 2 g
💰 Szacowany koszt dania: ~42.44 PLN (1.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread dough

1

Prepare the ingredients: take the butter out of the fridge and cut it into small cubes; leave the egg at room temperature; sift the flour into a large bowl. Sifting the flour will aerate it, making it easier to combine the ingredients.

Ingredients: Wheat flour, Butter, Egg
Use a metal or glass bowl with a capacity of at least 3 l. Also prepare a kitchen scale and a sieve for sifting flour.
2

In a small bowl, mix the dry spices: cinnamon (10 g), ginger (5 g), cloves (2.5 g), baking powder (6 g), and salt (1 g). Make sure the mixture is uniform — use a teaspoon or whisk.

Ingredients: Ground cinnamon, Ground ginger, Ground cloves, Baking powder, Salt
Use a measuring cup or scale. Well-mixed spices will ensure an even flavor throughout the dough.
3

In a large bowl, place the cold butter (150 g) and brown sugar (100 g). Use a mixer with dough hooks or a manual pastry cutter and blend the butter with the sugar until you achieve a creamy, slightly fluffy consistency (about 2-3 minutes with a mixer on medium speed).

Ingredients: Butter, Brown sugar
Use a hand mixer or a stand mixer with a flat attachment; if you don't have a mixer, use two knives to chop the butter into the sugar, then use your fingers to mash the butter into a creamy consistency.
4

Add honey (80 g) and egg (60 g) to the butter and sugar. Mix the ingredients on low speed for about 1 minute until the mixture is smooth and slightly shiny. Add the dry spice mixture from step 2 and mix briefly again.

Ingredients: Honey, Egg, Ground cinnamon, Ground ginger, Ground cloves
If the honey is very thick, heat it in the microwave for 10-15 seconds to make it easier to combine. The mixture should be homogeneous — without visible streaks of flour.
5

Gradually add the sifted flour (350 g) along with the baking powder (if you haven't added it earlier) to the wet mixture, stirring with a wooden spoon or spatula just until combined. Finally, gently fold in the finely chopped ground almonds (120 g) — this will give the dough a thicker texture and a pleasant aroma.

Ingredients: Wheat flour, Ground almonds
Do not knead too long; mix only until the flour disappears and the dough starts to come together into a uniform mass.

Cooling the cake

6

Shape the dough into a flat disk about 2-3 cm thick, wrap it in plastic wrap, and place it in the refrigerator for at least 60 minutes. Chilling will make it easier to roll out and shape the cookies — the fat will firm up and the dough won't be too sticky.

Ingredients: Wheat flour, Butter
Use plastic wrap or a bowl with a lid. If you're short on time, place it in the freezer for 30 minutes, but no longer than 45 minutes.

Filling

7

Prepare the filling by mixing the dulce de leche (180 g) with 40 g of finely ground almonds (you can use a tablespoon of almonds for consistency). Stir with a spoon until the mixture is smooth and easy to scoop with a spoon. If the dulce de leche is too thick, heat it in the microwave for 15-20 seconds and mix.

Ingredients: Kajmak (dulce de leche), Ground almonds
Use a small bowl and a spatula. The filling should be thick but spreadable — if it's too runny, add more ground almonds.

Shaping and baking

8

Preheat the oven to 180°C (top-bottom). Take the dough out of the fridge and let it sit for 5 minutes to soften slightly. On a floured surface, roll out the dough to a thickness of 4-5 mm. Using a round cutter with a diameter of 6 cm, cut out circles. On half of the circles, place about 8 g of filling (toffee with almonds) using a teaspoon, leaving a 4-5 mm edge free. The remaining circles will serve as lids — seal the edges by pressing with your finger, and trim any excess filling.

Ingredients: Kajmak (dulce de leche), Wheat flour
Use a 40 cm rolling pin and a mold of your chosen shape. When sealing, it's important that the edge is dry — if it's damp, lightly dust it with flour. If the dough is sticky, set it aside in the fridge for 5-10 minutes.
9

Place the cookies on a baking sheet lined with parchment paper, leaving 2-3 cm between them. Bake in a preheated oven for 10-12 minutes, until the edges are lightly golden (the dough will still be soft in the middle — do not overbake). After removing from the oven, let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The best is a standard baking tray measuring 30x40 cm. Use a wide spatula for transferring, as the cookies may be soft right after baking.

Chocolate glaze and decoration

10

Prepare the glaze: place broken dark chocolate (250 g) in a heatproof bowl. Heat water in a pot to a gentle boil, set the bowl over the pot (double boiler) and stir the chocolate until it melts. When it is almost liquid, add oil (15 g) and stir until you achieve a smooth, shiny consistency. The glaze should be at a temperature of about 30-32°C for coating.

Ingredients: Dark chocolate (min. 55%), Rapeseed oil (or neutral oil)
Use a wide heatproof bowl and a pot with a small amount of water. Avoid contact between the steam and the chocolate — a drop of water can cause it to seize. Gently stir with a silicone spatula.
11

Coat the cooled cookies: one by one, dip the top half of the cookie in the glaze or spoon it on, so that an even layer forms. Place on a rack or parchment paper. If you are using optional toppings — immediately after glazing, sprinkle with orange zest (30 g), chopped pistachios (30 g), or a few flakes of sea salt (2 g). The glaze usually sets in 20-30 minutes at room temperature.

Ingredients: Dark chocolate (min. 55%), Candied orange peel, Roasted, chopped pistachios, Coarse sea salt (for sprinkling)
Work quickly, as the glaze sets. Use two spoons for precise drizzling and a rack to let the excess chocolate drip off the cookie.

Finishing

12

Once the glaze has completely set, let the cookies rest for 10 minutes to stabilize. Store in an airtight container at room temperature (not in the fridge) for up to 7 days. Serve after 12 hours from glazing, when the flavors have melded.

Use a container with a lid and separate the layers with parchment paper to prevent the glaze from sticking.

Fun Fact

💡

Gingerbread has a long tradition in Europe; spiced cookies were originally preserved with sugar and honey, and spices were once a luxury — hence their festive character.

Best for

Święta Bożego Narodzenia Wieczór przy kawie Prezent domowy

Tips

🍽️ Serving

Serve slightly chilled or at room temperature with black coffee, Earl Grey tea, or mulled wine. Arrange the cookies in layers on a plate and decorate with additional pistachios and pieces of candied peel for color contrast.

🥡 Storage

Store in an airtight container at room temperature for up to 7 days. Do not refrigerate — moisture can cause loss of crispness. If the glaze softens, chill the cookies in the fridge for 15-20 minutes before serving.

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