Ingredients
275 g / 9.7 oz Honey
50 g / 1.7 oz Cara-Molla
150 g /5.30 oz Milk
250 g /8.82 oz Whole wheat flour
6 g / 0.20oz Baking powder
6 g / 0.20oz Sodium bicarbonate
25 g /0.88 oz Almond Flour
2 g /0.07 oz Salt
Zest of one orange
Zest of one lemon
100 g /3.53 oz Whole eggs
100 g /3.53 oz Hazelnuts, chopped
4 g /0.14 oz Ginger, ground
4 g /0.14 oz Aniseed, ground
4 g /0.14 oz Ground Cinnamon
4 g /0.14 oz Coriander, ground
2 g /0.07 oz Cloves
Preparation
Boil honey with milk and cool to 60°C/140°F. Sift flour, bakingpowder and baking soda together. In a bowl with a beater, mixmilk/honey and sifted ingredients with the flat blade. Add theAlmond Flour and the salt. When the dough is smooth andeven, incorporate the eggs, zests and spices.
Setting
Fill moulds to 3/4 up, and cook at 160°C/320°F for around 50minutes. After baking and before it cools completely, wrap thespice bred in plastic to keep it soft.
Decoration
Decorate with dry fruits and dust with powdered sugar.
Specialty Ingredients
#31309 FELCHLIN-Swiss CARA-MOLLA
#31304 FELCHLIN-Swiss PRALISSIMO
#90350 Almond Flour
