- For the dough
- 100 grams liquid honey
- 40 milliliters Walnut oil
- 100 grams sugar
- 250 grams Pastry flour
- 2 teaspoons Baking powder
- 50 grams ground Hazelnuts
- 50 grams finely chopped Candied lemon
- 3 tablespoons Gingerbread spice
- 2 eggs
- 150 milliliters milk
For the dough, bring the honey, oil and sugar to a boil, stirring constantly. Remove from the heat and let cool.
Mix the flour, baking powder, ground hazelnuts, candied lemon peel, gingerbread spices, eggs and 130 ml (approximately 1/2 cup) of milk.
Knead the honey mixture into the flour mixture. Cover the dough and chill for about 1 hour.
Line a baking sheet with parchment paper and create an edge with aluminum foil strips. Spread the dough evenly on the sheet, flatten and brush with the remaining milk.
Bake for about 20 minutes at 200°C (approximately 400°F). Remove from the oven and let cool.
Cut the cooled gingerbread into 4 cm x 4 cm squares.
For the decoration, mix the powdered sugar and lemon juice into a thick icing. Spread the icing on the gingerbread. Immediately decorate with almonds and halved cherries. Let dry and serve.