Recipe Gingerbread Fruitcake Cookies low-carb gluten-free
Super-juicy gingerbread cookies with apples, fresh figs and pecans – coated with tasty chocolate – what a dream! Just 3g net carbs per piece!
For the batter
- 150 g Dr. Almond Almond Powder
- 20 g Dr. Almond Organic Grated Coconut
- 1 pinch salt
- 50 g Dr. Almond Caramel Dream
- 5 g Dr. Almond Low Carb Sweetener Cristalline
- 100 g butter (melted (lukewarm))
- 2 eggs medium
- 20 g Dr. Almond Citrus Fiber
- 140 g apples (coarsly grated (1 mid-sized apple))
- 75 g Dr. Almond Pecan Halves (finely chopped)
- 2 large figs fresh (cut up small)
- 2 tsp Dr. Almond Premium Spices CHRISTMAS DREAM
- 10 g Dr. Almond PREMIUM Cocoa powder
- 20 drops Pure Flavour Honey ( honey aroma)
- 12 halves Dr. Almond Pecan Halves (for topping)
For garnish
- 100 g Dr. Almond Chocolate Magic BLACK CREAM
- 50 g Dr. Almond Chocolate Magic WHITE CREAM
- Peel an apple and grate it coarsely. Cut up figs in small chunks and finely chop pecans.
- Stir well all ingredients for the dough. Leave dough to rest in the fridge for approx. 30 minutes.
- Now form 16 gingerbread cookies from the dough. I used a trick – I covered a jar lid (ø 7 cm) with cling film and heaped up the cookie dough using a knife. Carefully lift off the cookie with a palette knife and put it on a tray covered with baking paper (see pictures).
- Now put a pecan halve on top of each cookie.
- Bake the gingerbread cookies in the pre-heated oven at approx. 160° C for about 40 minutes.
- Allow to cool and decorate with melted chocolate magic. I brushed on “black cream” and garnished with white chocolate after curing.
- The gingerbread cookies are super juicy and rather addictive!
