Warm the honey, sugar, butter and STROH in a saucepan over a low heat until the sugar has dissolved, without allowing it to boil. Finely chop the candied lemon peel or candied orange peel in a mixer.

Blend the flour with the nuts or almonds, candied lemon peel, citrus zest and gingerbread spice in the bowl of a food processor. Dissolve the baking soda in the milk and add to the flour mixture. Add the hot honey mixture as well as the eggs and rapidly knead with the dough hook until a dough is formed. Leave the gingerbread dough covered with cling film in the fridge overnight and let it rest for up to 1 week. Preheat the oven to 170-180 °C.

Roll out the dough to a thickness of 3-4 mm on a lightly floured work surface and cut out any shapes. Place on a prepared baking tray and bake for 9-13 min. depending on size.


Tips for refinement:

  • Carefully press almonds or nuts into the dough before baking.
  • Decorate and garnish as you like with chocolate, fondant, icing sugar, egg white or lemon icing.