10 Dec Gingerbread with cream
Ingredients for 30 pieces of gingerbread cookies
150 g dark chocolate
50 g unsalted, pealed pistachio nuts
100 g room tempered butter
1,5 cups of icing sugar
1 teaspoon vanilla sugar
1 egg, only the yolk
1 lemon, finely teared down
1 ml measuring spoon of green caramel color
Do the following:
Mix the nuts to flour in a food processor:
Whisk the butter and icing sugar fluffy with an electrical handmixer. Add the pistachio flour, vamilla sugar, egg yolk and lemon peel with caramel color. Whisk until it recives a smooth color.
Spread a click of buttercream on half of the gingerbreads and cover with the other half. Put the cookies in the refrigerator.
Melt chocolate in micro wave or in a pot, let it cool.
Dip half the cookies in the melted chocolate and put them on baking paper to let them stiffen.
I hope it tastes well