Rating: 3.38 / 5.00 (37 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the dough:

To coat:


For the gingerbread, mix almonds, flour, sugar, gingerbread spice and baking powder well. Crumble with butter and knead with egg, honey and water to form a medium-firm dough. Form a smooth ball, wrap in plastic wrap and let rest in the refrigerator overnight.

Roll out the dough to about 2 – 3 mm thick, cut out with cookie cutters and place on a baking tray lined with baking paper. Brush with beaten egg with a pastry brush. Bake in a preheated oven (top/bottom heat) at 180° for 10 minutes until light.

As a variation, you can also use finely chopped aranzini, candied lemon peel or candied cherries in the same dough. Then roll out the dough not too thin and do not choose too small cookie cutters for the gingerbread.

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