- 150 milliliters of coffee
- 100 grams of orange peel / lemon peel
- 40 grams of butter soft
- 200 grams of brown sugar or whole cane sugar
- 2 medium-sized eggs
- 80 grams of honey rather liquid variety
- 200 grams ground almonds , alternatively hazelnuts
- 15 grams of gingerbread spice
- 1 tablespoon cocoa powder
- 3 drops of bitter almond oil
- 2 tablespoons of sunflower oil or coconut oil
- 3 grams of salt
- 300 grams of wheat flour
- 35 pieces of gingerbread wafers approx. 5 cm
- Make the coffee and let it cool down. Cut the orange peel / lemon peel mixture into small pieces with a kitchen chopper or sharp knife. Briefly mix the softened butter with the sugar, then stir in the eggs one by one and add the liquid honey.
- Also stir in the almonds, gingerbread spice, cocoa, bitter almond oil and sunflower oil together with the orange peel and lemon peel mix. Dissolve the deer horn salt in 1 teaspoon of cold water and add to the coffee. Stir the cold coffee mixture into the mixture alternately with the flour.
- Put the gingerbread dough in a bowl or tin with a lid and let it rest for a few hours, preferably overnight, in the refrigerator.
- The next day, preheat the oven to 180 degrees top and bottom heat and cover a tray with baking paper. Either place the gingerbread dough on the wafers using a gingerbread bell or spread it on with a knife. Place them on the tray with a little space between them. They diverge slightly and result in the typical dome shape when baking. Bake for around 15-18 minutes.
- Let the gingerbread cool and melt the chocolate icing or couverture. Cover the gingerbread with it and sprinkle with sugar decorations or similar.
DID YOU MAKE THIS RECIPE?Let us know how it was!