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).
Spicy Almond Gingerbread
Spicy Almond Gingerbread Ingredients
- 8 ounces almond paste broken into small pieces
- 3/4 cup unsalted butter room temperature
- 3 large eggs
- 1/4 cup brown sugar
- 1/2 cup blackstrap molasses
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 cup oatmeal stout
- 1/2 cup powdered sugar
- about one tablespoon whole milk
Spicy Almond Gingerbread Instructions
Preheat oven to 350 F.
In a large mixing bowl, mix almond paste and butter until fully combined.
Mix in eggs, brown sugar, and molasses until smooth.
In a separate mixing bowl, whisk together flour, cinnamon, ginger, clove, cardamom, salt, and baking powder.
Alternately add dry ingredients and oatmeal stout to the almond paste mixture, mixing until just combined.
Transfer batter to a greased one pound loaf pan.
Bake for 60-70 minutes or until a cake tester inserted into the center comes out dry. Expect the top of the loaf to crack a little bit; this is totally normal.
Cool slightly and turn out onto a cooling rack.
Add milk to powdered sugar a little bit at a time until you have a runny but not completely liquid glaze.
Drizzle over cooled gingerbread.
Slice and serve.
If you want to tone down the spice level, you can use a mild molasses and/or use smaller amounts of the cinnamon, ginger, clove, and cardamom.
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.