- 90g candied orange peel
- 90 candied lemon peels
- 150g chopped almonds
- 90g of nuts
- 45g of hazelnut powder
- 325g of flour
- 5g of potash diluted in 10g of water
- 1/2 teaspoon of salt
- 4 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- 1/2 teaspoon of 4 spices
- the zest of an organic lemon
- zest of an organic orange
- 100g of brown vergeoise
- 200g of honey
- 1 teaspoon of liquid vanilla
- 15g of water
Almond and walnut paste with Grand Marnier :
- 80g of nuts
- 150g almond powder
- 125g of sugar
- 90g of Grand Marnier
- 40g of glucose syrup
- 100g of powdered sugar
- 40g of water
- 300g of tempered chocolate
- 2 candied cherries
- 20 almonds without skin
Also grind the nuts into a coarse powder.
Put everything in a container or in the bowl of your food processor.
Set aside. For the almond paste, mix the nuts to obtain a nice powder.
Mix the almond powder and nuts.
Add the sugar.
Pour the Grand Marnier.
Finish with the glucose syrup.
Mix well. The smell alone is delicious.
For the boot, I drew on a cardboard and cut it according to the shape I remembered. You can of course make any shape you want!
Roll out the dough fairly thinly (5mm thick), making sure you have enough surface area for one bundle.
Spread a second layer of dough with the same surface.
With the blade of a knife, without incising, mark the dough. Put almond-nut paste (the layer is 3-4mm) leaving 1,5cm before the edge of the bundle.
Place the second layer of rolled out dough.
Place the stencil on the dough and cut the dough this time.
And here is a nice boot!
For the decoration, just like at Christian’s, I put half a candied periwinkle and 5 raw almonds.
The boots must be well cooked. The smell during cooking is just crazy.
Do the same for all the gingerbread.
Return to the oven, this time at 90°C for 12 minutes (still in a revolving heat).
Dip the top of the boot to make the cuff or do it with a brush.
I also brush the entire underside of the boots.