I baked this spicy almond gingerbread four times in the past week. First it was too dry, then too flavorless, then too cracked, but the final version was absolutely scrumptiously right!
When I say my gingerbread is spicy, I am not talking about the type of spice found in hot sauces with crazy names like Frosty’s Demise. The spices in my gingerbread (ginger, cinnamon, clove, and cardamom) would not harm everyone’s favorite snowman. Frosty might even give Santa a call, asking him to stop by and see how well the strong blackstrap molasses, oatmeal stout, and the surprise ingredient (almond paste) complemented the spice blend. He would point out how the almond paste gives the gingerbread a totally unique and enjoyable flavor profile.
Spicy Almond Gingerbread Recipe
This is the final post in a three post series that I’m writing for Solo Foods about almond paste recipes. I love having the opportunity to delve into one product, use it in new, interesting ways, and share my discoveries with you. I’ve found that almond paste adds such a sophisticated flavor to any baked good that I add it to that I’m now pretty much hooked. If you missed my last two posts, be sure to check out the cherry-glazed almond cinnamon rolls and the cranberry almond cornmeal bundt cake (my favorite of all three).
P.S. If you question whether or not Frosty is really a foodie, consider this comic from Tundra that’s been floating around Facebook. Clearly, he’s taking some time to choose the perfect carrot for his nose.