Pumpkin gingerbread - Desserts - Recipes - Recipes & Tips - Leimer Website

Name: Pumpkin gingerbread - Desserts - Recipes - Recipes & Tips - Leimer Website
Ingredients: Peel the pumpkin, remove the seeds, cut into pieces and cook covered with water until soft.; Meanwhile, mix the hazelnuts and breadcrumbs, fry in a pan without fat until golden brown, transfer to a bowl and leave to cool.; Drain the pumpkin through a sieve, puree finely and also leave to cool.; Preheat the oven to 180°C top/bottom heat.; Leave the finished gingerbread to cool on a wire rack.; Melt the chocolate coating in a bain-marie. Coat the gingerbread with the chocolate coating, sprinkle with the decoration and leave to dry.; To keep the gingerbread fresh for a long time, store in a tin in a cool, dry place.

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What is a must at Christmas time? That's right, delicious gingerbread. The pumpkin dough makes our gingerbread particularly soft and moist.

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Ingredients

Peel the pumpkin, remove the seeds, cut into pieces and cook covered with water until soft.
Meanwhile, mix the hazelnuts and breadcrumbs, fry in a pan without fat until golden brown, transfer to a bowl and leave to cool.
Drain the pumpkin through a sieve, puree finely and also leave to cool.
Preheat the oven to 180°C top/bottom heat.
Leave the finished gingerbread to cool on a wire rack.
Melt the chocolate coating in a bain-marie. Coat the gingerbread with the chocolate coating, sprinkle with the decoration and leave to dry.
To keep the gingerbread fresh for a long time, store in a tin in a cool, dry place.