in Germany

Grandma's gingerbread

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 2 eggs
  • 4 egg yolks
  • 500 g sugar
  • 750 g flour
  • 1 ½ packets of baking powder
  • 150 g candied lemon
  • 3 tsp cinnamon
  • 2 pinches of clove powder
  • 2 pinches of nutmeg
  • 1 lemon(s), grated zest and juice
  • 250 almond(s), ground
  • 150 g almonds, peeled, halved
  • 2 egg yolks

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

these Lekuchen do not have to be round

Mix the dough ingredients to make a shortcrust pastry. Chill the dough for 1 hour, then roll it out to about 1 cm thick. Cut out gingerbread cookies in various shapes (round, heart, star, 4-6 cm in diameter) and place them on a baking sheet lined with baking paper. Brush with beaten egg yolk and top with halved almonds. Bake at 180°C for about 12 minutes. These gingerbread cookies taste best when they’ve been chilled for 3-4 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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