© Kulinarik ©TVB Attersee-Attergau
Ein Paar genießt ein Glas Wein an einem gedeckten Tisch am See.

Honey Gingerbread


  • 500 g honey
  • 200 g cane sugar
  • eggs
  • 10 g gingerbread spices
  • 125 g ground almonds
  • 125 g ground hazelnuts
  • 1 tablespoon raisins
  • 2 tablespoons diced dates
  • 50 g candied lemon peel, diced
  • 50 g candied orange peel, diced
  • 500 g flour (half white, half rye)
  • 1 1/2 sachets of baking powder



  • Slowly heat honey until liquefied.
  • Work honey, sugar, eggs and other ingredients into a firm dough.
  • Allow the dough a short rest and then roll out to approx. 1/2 cm thick.
  • Cut out using cookie cutters and lay individual cookies on a baking sheet.
  • Garnish with almonds and nuts (optional).
  • Bake at 150° C in a convection oven (180° in conventional oven) for approx. 8-10 minutes.
  • After cooling, gingerbread can be decorated with chocolate or a sugar glaze. For best results, gingerbread should be kept in a sealed tin.