Ginger Bread -Biscotti Pan of Zenzero

Inserted by Rosa Rizzo the

Ingredients for about 20 Gingerbread

  • 180 g ofMix for Crostate and Mulino Marello cookies
  • 50 g honey
  • 50 g of sugar
  • 50 g of butter
  • 1 egg
  • 1 pinch of salt

  • 1 teaspoon of bicarbonate
  • 1 teaspoon of cinnamon, 2 teaspoons of ginger, half teaspoon of nutmeed walnut and half teaspoon of cloves of cloves


 For the frosting :

  • 1 albums
  • 200 g of veil sugar
  • food colours


Soften the butter, then mix it into a bowl with honey, sugar, salt pinch and all the spices. Add man hand over the flour, continuing to knead and finally add the egg.The final dough will have to have a friable and "crumbly" texture.

Then wrap the dough in a damp cloth and let it rest in the refrigerator for at least 2 hours. Stall the dough on a work floor with the matting up to obtain an outlet of about 5 mm. Then with the help of the moulds form the biscuits and put them in an already buttered tile or covered with baking paper and bake the baked biscuits at 180 °C for about 12, they will be ready when their color is lightly golden.

In the meantime prepare the frosting by whipping up the snow white and incorporating little to little veil sugar without ever stopping to slam. In different bowls add the desired colours, for white there is no need for dye. Then put the frosting in a sac to a few with the very narrow tip and decorate the surface of the gingerbread at a glance. 




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