Homemade Gingerbread

Average: 0 (0 votes)
(0 votes)
Homemade Gingerbread
share Share
bookmark_border Copy URL
35 min.
ready in 50 min.
Ready in


For the dough
4 eggs
100 grams sugar
100 grams brown sugar (brown suar)
50 grams Candied lemon
20 grams candied orange
60 grams Jam (such as Apricot)
160 grams Marzipan
1 teaspoon honey
1 generous pinch Lemon peel
120 grams ground almonds
120 grams ground Hazelnuts
80 grams Pastry flour
20 grams breadcrumbs (such as biscuit or bread dumplings)
1 generous pinch Baking powder
20 grams Gingerbread spice
round Wafer
powdered sugar (for dusting)
For the dark glaze
200 grams Dark couverture chocolate
2 tablespoons butter
For the light glaze
100 grams powdered sugar
1 teaspoon lemon juice
1 teaspoon Rum
1 tablespoon warm water
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 200°C (approximately 400°F). Line two baking sheets with parchment paper. Cut the wafers and place on the sheets.


For the dough, beat the eggs and sugar until frothy. Finely chop the candied lemon and orange and slowly stir into the egg mixture. Stir the jam and marzipan until smooth. Stir into the egg mixture. Stir in the honey and lemon zest. Mix the nuts, flour, crumbs, baking powder and gingerbread spice. Fold into the dough.


Place the dough into a pastry bag and spread the dough onto the wafers. Smooth the gingerbread with a damp knife and sprinkle with powdered sugar. Bake for 10-15 minutes, until golden brown. Cut off the excess wafer after baking and let cool on a wire rack. 


For the dark glaze, chop the chocolate into pieces and melt with the butter over a hot water bath. Brush half of the gingerbread with the glaze and let dry at room temperature.


For the light glaze, mix the sifted powdered sugar, lemon juice, rum and water until thick. Spread over the remaining gingerbread and let dry at room temperature before serving.