German-Style Gingerbread Cookies
Ingredients
- 2 pcEgg
- 100 gHoney
- 100 gSugar
- 150 gAlmonds (ground)
- 100 gHazelnut (ground)
- 40 gCandied orange peel (finely chopped)
- 40 gCandied lemon peel (finely chopped)
- 5 gGingerbread spice mix
- 1 gSalt
- 8 pcBaking wafer (7–8 cm diameter rounds)
- 100 gDark chocolate
Method
A dark, gently firm top rests on a thin wafer, giving way to a soft, nut-rich centre. Candied citrus brings small, bright flecks through the dense crumb, while honey and gingerbread spices scent each bite. A set layer of dark chocolate adds a clean snap.
- 1
Heat the oven to 160°C / 320°F. Warm the honey over low heat until fluid, but do not let it boil. Take it off the heat and leave it to cool until just warm to the touch.
- 2
Whisk the eggs and sugar until the mixture turns pale and thickens. Stir in the cooled honey, then fold in the ground almonds, hazelnuts, candied citrus peel, spices and salt. The mixture should be dense and hold its shape on a spatula.
- 3
Arrange the 8 wafers on a baking sheet lined with parchment. Divide the mixture among them, spreading it over each wafer while leaving a narrow edge uncovered.
- 4
Bake for 18–20 minutes, until the edges are set while the centres still yield slightly when pressed. Cool on a wire rack. Melt the dark chocolate over a bain-marie, spread it over the cooled cookies and leave until the coating is firm to the touch.
Frequently asked questions
How do you get this dish right?
- Let the honey cool before mixing it in; hot honey can thicken the eggs and make the mixture harder to spread.
- Keep a narrow rim of wafer uncovered. It stays crisp and gives you a clean edge to hold.
- Take the cookies out while the centres still yield slightly. They firm up as they cool.
How long does this dish keep?
Once the chocolate has set, keep the cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment.
