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Bake like grandma used to with Kotanyi Gingerbread Spice Mix 30g! This blend of cinnamon, nutmeg, coriander, and more gives your gingerbread an authentic flavor. Try the recipe for gingerbread slices with nougat and enjoy the wonderful scent of Christmas. Store in a cool, dry place. Ideal for all baking enthusiasts!
Product Details
Description
With the Kotányi Gingerbread Spice Mix 30g, you can conjure up the scent of Christmas in your kitchen. This blend, reminiscent of grandma's traditional recipes, combines cinnamon, nutmeg, and coriander for a harmonious flavor experience. Perfect for your gingerbread slices: Cream soft butter with lemon juice and the spice mix until fluffy, then stir in the powdered sugar and egg yolk. Add the almonds and hazelnuts before folding in the beaten egg whites. Spread on a baking sheet and bake at 170°C. The warm nougat over a water bath gives the slices the finishing touch. Stored in a dry place, the mix stays fresh for a long time. Ideal for anyone who loves the authentic taste of Advent.
More Information
| SKU | ATABFF042 |
|---|---|
| Manufacturer | Kotanyi |
| Manufacturer information | KOTANYI GMBH, Johann-Galler-Str.11, 2120, Wolkersdorf, office@kotanyi.com |
| Totalweight in kg | 0.037000 |
| Country | Austria |
| Shipping restriction to | No country selected |
| Best before date | 24 Apr 2028 |
| EAN Code | 9001414015254 |
| Product amount | 30g |
| Ingredients list | Cinnamon, nutmeg, coriander, cloves, ginger, fennel, allspice, anise, star anise, pepper, cardamom seeds. |
| Instruction manual / Tip | Gingerbread slices with nougat // For 1 baking tray: // 150 g butter, 1 lemon, 100 g powdered sugar, 6 eggs, 1 pack of KOTÁNYI Gingerbread Grandma's Style spice mix, 150 g ground almonds, 80 g ground hazelnuts, 80 g sugar, 100 g nougat How to make: [Mixer] Beat softened butter with the juice and zest of the lemon and the gingerbread spice mix until fluffy. Stir in the powdered sugar and egg yolks and mix in the almonds and hazelnuts. Beat the egg whites with granulated sugar until stiff peaks and fold in the beaten egg whites. [Oven] Spread on a baking tray lined with baking paper. Bake in a preheated oven at 170°C for 40 minutes. [Saucepan] Heat the nougat over a water bath, spread it over the cooled gingerbread and cut into slices. |
| Storage advice | Keep dry. |
| Additional allergen marking | May contain traces of cereals containing gluten, egg, soy, celery, sesame, milk (lactose) and mustard. |
| Nutritional labeling | Nutritional labeling as follows |
| Nutritional information reference amount | 100 g |
| Calorific value in kj | 1229 |
| Calorific value in kcal | 297 |
| Fat in g | 10 |
| Thereof saturated fatty acids in g | 4.5 |
| Carbohydrates in g | 22 |
| Thereof sugar in g | 2.8 |
| Protein in g | 7.8 |
| Salt in g | 0.07 |
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