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Pryaniki

Pryaniki (Russian Gingerbread)

Chef's Pencil Staff
Pryaniki is one of the staple sweets of Russian cuisine and has been around for a very long time. Its consistency is very similar to that of gingerbread. The most classic recipe resembles a chewy, spicy gingerbread. It is honey that is essential for a traditional pryanik recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Waiting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Russian
Servings 18 servings

Ingredients
 
 

  • 2 tbsp butter
  • 1/2 cup honey
  • 1 egg beaten
  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp ground mace
  • 1/4 tsp cinnamon
  • 2 tbsp blanched almonds crushed
  • 1/2 cup jam (plum jam)
  • 1/2 cup confectioner's sugar
  • 2 tbsp lemon juice freshly squeezed

Instructions
 

  • In a mixing bowl, combine the honey and the butter until they form a smooth cream, then incorporate the beaten egg into the mixture as well.
  • Add the baking soda, almonds, cardamom, ginger, mace and cinnamon and mix thoroughly.
  • Add in the flour gradually, stirring constantly until you get a soft dough. Wrap the dough neatly in waxed paper or parchment paper and place in the fridge for 1 hour.
  • When the hour is almost up, preheat the oven to 350° F/ 180° C.
  • Take the dough out of the fridge and roll it out on a clean, floured surface. You want to get it to about 1/8th of an inch thickness. Use a 2½-inch cookie cutter to cut out round shapes.
  • Take a teaspoon full of jam and spread on each of the dough rounds, leaving half of them plain. Use the plain rounds to cover the jam-spread ones, making sure to seal the edges well with your fingers (you can also use a crimper or a fork for a decorative effect.
  • Line a baking tray with parchment paper and place each finished Pryaniki on the tray.
  • Place the tray in the oven and bake at 350° F/ 175° C for 10 minutes. Then, turn the heat down to 325° F / 160° C and let them bake for a further 10 minutes.
  • Take the tray out of the oven and let the Pryaniki cool on a wire rack.
  • Once the gingerbreads have cooled, we can prepare the glaze. Simply mix the confectioner's sugar with 2 tbsp of lemon juice, until the sugar takes on a creamy consistency. Drizzle it over the gingerbread and allow to harden.
  • Enjoy!

Notes

Pryaniki
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