Summary

Ingredients

• 250 g rye flour
• 200 g almonds, round
• 30 g inerbread spice
• 2 teaspoons baking soda
• 2 egg (s)
• 130 g soft dates without stones
• 130 g honey
• some lemon zest or orange zest
• possibly dried apricot (s), figs and dates
• some flaked almonds and almond slivers to decorate
• 1 egg (s) for brushing

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Instructions

1. First mix the flour, nuts, baking soda and spices.
2. In a powerful food processor, finely chop or puree the dates, eggs, honey and some citrus peel. Now knead the puree with the dry ingredients. If you want, you can have 5 different dried fruits e.g., finely dice apricots, figs, etc. and knead. Wrap the dough in cling film and let it rest overnight in the refrigerator.
3. Then roll out the dough to a thickness of approx. 7-10 mm, cut or cut as desired and place on a baking sheet lined with baking paper.
4. Preheat the oven to 170 ° C top and bottom heat.
5. Brush the gingerbread cookies with the beaten egg and decorate with almonds if you like. Bake on the middle shelf for 10 minutes, one tray at a time. When the gingerbread has cooled down, it is best to store it in a sealable tin with half an apple.
6. You can find more recipes without sugar on my profile.
7. Soft dates are softer than traditional, dried dates. If these are not available to you, you can put the dried dates in a little warm water for at least 1 hour and then best process them with the water.