Pryaniki (Russian Gingerbread)

Name: Pryaniki (Russian Gingerbread)
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 18 servings
Ingredients: 2 tbsp butter; 1/2 cup honey; 1 egg; 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; 1/2 cup jam; 1/2 cup confectioner's sugar; 2 tbsp lemon juice

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
18 servings
Course
Dessert
Cuisine
Russian

Pryaniki (Russian Gingerbread)

Iris Warren

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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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Ingredients

Servings

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

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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!