Pryaniki is one of the main sweets of Russian cuisine and has been around for a long time. The 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.
Tula pryanik is probably the most culturally important type of pryaniki, so much so that today it is considered an art to create a good pryanik decor in the city of Tula. Pryaniki are often eaten with a glass of tea. And did you know that Russia is often in the top 5 of tea consumers in the world?!
- Cream the butter and honey and beat in the egg.
- Stir in the baking soda, spices and almonds and mix well.
- Add enough flour to make a soft dough. Wrap the dough in greaseproof paper and place in the fridge for 1 hour.
- Preheat oven to 350°F. Roll out dough on a floured board 1/8-inch thick. Cut out the rounds with a 2½-inch cookie cutter.
- Spread a heaping teaspoon of jam on half of the rounds. Cover each jam-covered round with a regular round, seal the edges with your fingers, then fold them decoratively. Place on a greased baking tray.
- Bake at 350°F for 10 minutes, then reduce the heat to 325°F and bake for an additional 8 to 10 minutes. Cool on a rack.
- To prepare the glaze, mix the confectioners’ sugar and lemon juice. Pour over the cooled cookies.