John Myers
Ingredients for 1 servings:
- 125 g honey
- 125 g sugar
- 100 g butter
- 2 eggs
- 400 g flour
- 100 g almond(s), ground
- 1 pack of gingerbread spice
- 1 packet of baking powder or ammonium bicarbonate
- 50 g candied lemon peel
- some cinnamon
- 125 g powdered sugar
- 50 g cocoa powder
- 20 g vegetable fat
- 200 g nuts, ground
- 1 cup milk
- 125 g powdered sugar
- some lemon juice
- some lemon peel
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes
a very old recipe, always works
The quantities are based on a baking sheet measuring approximately 35×20 cm. Melt the honey, sugar, and butter in a saucepan over low heat. Add the remaining ingredients (eggs, almonds, spices) and mix. The candied lemon peel can also be omitted. Finally, add the flour and baking powder and knead everything into a smooth dough. Chill for about 1/2 hour. Divide the dough in half and roll both pieces out to the size of the baking sheet. Mix the filling ingredients together and spread evenly over the first rolled-out dough. Use either almonds, hazelnuts, or walnuts, depending on your taste. Then place the second sheet of dough on top. Bake at 170°C (fan oven) for about 20 minutes. Cut the still-warm dough into cubes or diamond shapes and let cool. For the glaze, add enough lemon juice to the icing sugar until a thick glaze forms. Add lemon zest to taste and brush the cooled cubes with the glaze. Info: My mom made this recipe back in school; my teacher had it from “Grandma’s recipe book.” Years later, my mom remembered those delicious gingerbread slices and searched for the recipe for a long time. To our delight, she rediscovered it and has made it every Christmas since. She modified it slightly, adding more filling. For the original recipe, you should use double the amount of dough (for a large baking sheet) and keep the same amount of filling.
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