Home ▸ Our Assortments ▸ Pastry ▸ Stuffed gingerbread with almond paste

Stuffed gingerbread with almond paste

Ingredients: 39% almond paste (17% ALMONDS, sugar, chicken EGG, water, stabilizer (E420), thickener (E415), citrus fiber, natural lemon aroma), WHEAT flour, sugar, 1% butter (MILK), 6% ALMONDS, water, inverted sugar syrup, chicken EGG, <1% gingerbread spices, EGG YOLK , colour (E150c), raising agents (E500, E450), iodised salt, WHEAT starch, ammonium chloride, natural lemon aroma, natural flavouring.

May contain traces of other gluten-containing grains, peanuts, soy, nuts, celery, mustard, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1792 kJ / 429 kCal
Fats 21,2 g
- of which saturated 6,8 g
Carbohydrates 50,3 g
- of which sugars31,6 g
Fibre x g
Protein 7,9 g
Salt 0,5 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 320 gram

Article number: 355720

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.