Frosted Gingerbread Trees

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Frosted Gingerbread Trees
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Health Score:
5,8 / 10
40 min.
ready in 9 h.
Ready in


For the dough
150 grams butter
250 grams honey
250 grams brown sugar
100 grams ground almonds
400 grams Pastry flour
1 teaspoon Ground cinnamon
2 teaspoons Gingerbread spice
1 organic lemon
1 tablespoon Cocoa
1 egg
1 teaspoon potatoes
2 tablespoons Rum
1 egg yolk
For the icing
1 egg white
200 grams powdered sugar
How healthy are the main ingredients?

Preparation steps


For the dough, cut the butter into pieces, place with the honey and sugar in a saucepan, and heat while stirring until the sugar has dissolved. Pour the mixture into a large mixing bowl and let cool.


Then add in the almonds with the flour, spices and all of the eggs, and knead thoroughly with a hand mixer (with a dough hook attachment). Add a little flour, if necessary. Stir the baking soda with the rum until smooth, add into the dough and knead until the dough until is shiny and no longer sticky. Cover the bowl with plastic wrap and let rest in the refrigerator overnight.


Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.


Thinly roll out the dough onto a floured surface and cut out 8-10 cm (approximately 3-4 inch) wide fir trees using a template, or cut out by hand. Place the pieces on the tray and bake until golden brown for about 15-20 minutes. Carefully loosen the gingerbread trees from the plate and allow to cool on a wire rack.


For the icing, beat the egg whites until stiff and gradually sprinkle in the powdered sugar. Beat into a thicker icing, until stiff peaks form. Brush the gingerbread trees with the icing and allow to dry. Then decorate with the remaining icing and let dry again. Serve.