Sort ingredients
chewbacca13
QR Code
Listen
Pdf
Add the honey and sugar in a pot and heat over medium heat. Cook until the mixture starts foaming and pour into a mixing bowl.
Dice the candied peels and add to the mixing bowl, then add the sliced almonds and ground almonds.
In a separate bowl, mix the flour, baking powder, cinnamon and gingerbread spice. Once mixed, add into the other mixing bowl (with the mixture of honey and sugar). Mix well until the dough is homogeneous. The dough will be very tough and sticky but don’t worry this is normal.
Preheat oven at 170 C/ 340 F. Place parchemin paper on a cookie sheet. Pour the dough on it and place another piece of parchemin paper on top, then roll with a rolling pin until the dough has spread all over the cookie sheet. Remove the parchemin paper on top and bake for 20-25 min.
Let the gingerbread cool down and in the mean time, prepare the icing by mixing the icing sugar with kirsch or water for a non-alcoholic version. Once the gingerbread is at room temperature, brush it with the icing and let it dry. Then cut the gingerbread into cubes of about 2 inches each and place in a metal tin. Attention: the cutting step will require some strength as the gingerbread is quite dense.