Honey Orange Gingerbread
- 500 grams honey
- 500 grams sugar
- 2 Tbsps cinnamon
- 1 pinch Ground clove
- 1 tsp Ground nutmeg
- 125 grams almonds
- 125 grams Hazelnuts
- 100 grams candied orange (approximately 3.5 ounces)
- 100 grams Candied lemon (approximately 3.5 ounces)
- 1 whole Organic orange (zested)
- 700 grams Pastry flour
- ½ tsp potatoes
- 200 milliliters Cherry brandy
- 2 Tbsps sugar
- 1 Tbsp Orange peel
Combine the honey, cinnamon, clove, nutmeg and 350 grams (approximately 1 3/4 cups) of sugar in a saucepan and bring to a boil. Stir in the almonds, hazelnuts, orange zest and candied orange and lemon. Remove from heat, transfer to a large bowl and cool slightly.
Gradually add 2/3 of the flour, the baking soda and Kirsch to the cooled honey mixture. Spread the remaining flour onto the work surface and quickly knead the dough until smooth.
Divide the dough in half and roll each half out to about 6 mm (approximately 1/4 inch) thick. Dust two baking sheets with flour, place the dough on the baking sheets, cover and let stand overnight.
Preheat the oven to 225°C (approximately 440°F). Bake the gingerbread for 15-20 minutes, until golden brown.
Combine the remaining sugar with 100 ml water in a saucepan and bring to a boil. Simmer for about 5 minutes.
Score the gingerbread about 3/4 of the way deep into rectangular shapes and brush with the hot sugar syrup. Sprinkle with the sanding sugar and orange peel pieces. Allow to cool completely then cut all the way through. Store the gingerbread in an airtight container.