Gingerbread Tree Ornaments

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Gingerbread Tree Ornaments
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40 min.
ready in 1 d 1 hr 20 min.
Ready in


For the dough
300 grams honey
75 grams sugar
75 grams butter
450 grams Pastry flour
1 tablespoon cocoa powder
1 teaspoon Ammonium carbonate
½ teaspoon Ground cinnamon
½ teaspoon ground Cardamom
½ teaspoon Ground clove
1 generous pinch Nutmeg
1 generous pinch allspice
1 teaspoon lemon zest
1 egg
½ teaspoon potatoes
For shaping and decorating
Pastry flour (for the work surface)
120 blanched almonds
120 Amarena cherry
How healthy are the main ingredients?
honeysugarGround cloveNutmegeggpotato

Preparation steps


For the dough, mix the honey with the butter and sugar in a saucepan and heat gently until the sugar is melted and the mixture turns a golden brown color. Remove from heat and set aside to cool to room temperature. Mix the flour in a bowl with the cocoa, spices and the lemon zest, and make a well in the center. Add egg, honey mixture and the Hirschhorn salt dissolved in 1 tablespoon cold water to the well and mix with the dough hook of an electric hand mixer to a smooth dough. Cover the dough and let it rest for one day at room temperature. Preheat the oven to 180°C (approximately 350°F). Put the dough on a floured surface, roll out to 7 mm (approximately 1/2 inch) thickness and cut out circles of 6 cm (approximately 2 inches) in diameter. Centrally cut a small hole of about 1-1.5 cm (approximately 1/2 inch) in diameter in each. To decorate, top circles with almonds and cherries and lightly press.


Place the gingerbread circles on a baking sheet lined with parchment paper and bake in preheated oven for 15-20 minutes.


Remove finished gingerbread from the oven, let cool and use as desired as tree decorations.