contains glutencontains tree nutscontains almondscontains hazelnuts (filberts)contains animal productscontains dairy productscontains lactosecontains eggscontains honeycontains sugarcontains sulfite


star star star star star (∅ 5.00, 1 rating)
playlist_add add_a_photo
For the dough
⅜ cup Honey
contains animal productscontains honey
⅞ cup 2 tsp Cane sugar, brown
contains sugar
9½ tsp Butter, unsalted
contains animal productscontains dairy products
2⅜ cups 1 tbsp Rye flour, whole-wheat
contains gluten
1¼ cups 1 tbsp Spelt flour, whole-wheat
contains gluten
½ cup 1 tbsp 2 tsp Hazelnuts, filberts, chopped
contains tree nutscontains hazelnuts (filberts)
⅓ cup ⅝ tsp Raisins, Sultanas
¼ cup 1 tbsp Candied Orange Peels, chopped
contains sugarcontains sulfite
3 tbsp Candied Lemon Peels, chopped
contains sugarcontains sulfite
5⅝ tsp Cocoa powder, unsweetened
1 tbsp 1 tsp Homemade Gingerbread Spice Mix
1½ tsp Lemon zest, peel
1 tsp Baking Soda, leavening agent
½ tsp Cinnamon, ground
½ tsp Cloves, ground
2  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
For decorating
1  (ea. 0.60 oz) Egg yolk, large
contains animal productscontains eggs
4½ tsp Milk, whole, 3.25% fat
contains animal productscontains dairy productscontains lactose
⅓ cup ⅜ tsp Almonds, whole, blanched
contains tree nutscontains almonds
42 ozaltogether (view nutrition facts)


  1. Serving size:
    0.53 oz (calculated)
    Notes: 1 cookie, about 1/2 oz raw dough
  2. Temperature: 347 °F (preheated, circulating air)

    Preparing the dough

  1. Warm the honey and sugar on a low heat until the sugar and honey have fully combined.
  2. Soften the butter.
  3. Mix the flour with the remaining dry ingredients.
  4. Add the honey and sugar to the dry ingredients and mix until well combined. You should get a crumbly dough. It's best to use an electric mixer with a dough hook. Kneading by hand is also possible, but quite a workout.
  5. Now add the softened butter and beaten eggs. The dough will darken and should come together nicely. It will be tough and sticky.
  6. Once the dough is well-kneaded, after perhaps 5 minutes, form a loaf or sausage and wrap it in cling film. You can also put into a freezer-safe bag.
  7. Rest the dough overnight in a cool place, for example the window sill. If putting the dough in the fridge to rest, you may want to remove it about 15 minutes before working with it, so that it's not too cold.
  8. Baking the cookies

  9. Knead the dough and roll it out to a thickness of about 5 mm (1/5 in). As the dough tends to be quite sticky, I recommend rolling it out between two layers of clingfilm.
  10. Use cookie cutters to cut out shapes. If the dough sticks to the shapes, especially if it's too warm, dust the cookie cutter it with some flour.
  11. We use different shapes, each cookie weighs about 14 g or 1/2 oz raw. For reference, our star shape measures 5.4 cm (2 1/8 in) from point to point.
  12. Transfer the cookies to a baking tray lined with parchment paper or a silicone baking mat.
  13. Mix the milk with the egg yolks and brush onto the cookies.
  14. Top each cookie with half a blanched almond, split lengthwise, pressing it in gently. Of course, you can also use a whole almond if you prefer.
  15. Bake until the gingerbread starts to brown, about 13 minutes. Once cooled, the gingerbread cookies should peel off the baking paper whole. In particular, the centers should not stick and break away from the cookies.
  16. Store the fully cooled gingerbread in a tin box or tupperware. The gingerbread will soften as time passes.
  17. You can enjoy them right away, but they're even better after a while. Two days already make a difference, waiting one to two weeks is even better. So it's a great recipe to start your Christmas baking with.

Nutrition Facts

  • Calorie count
    53 kcal
  • % of calories by macros
    Fat28.3 %15 kcal1.7 g
    Net Carbs60.4 %32 kcal8.2 g
    Dietary Fiber3.8 %2 kcal0.9 g
    Protein7.5 %4 kcal1 g
  • Approx. WW SmartPoints™
  • Cholesterol 8.3 mg
  • Sodium 18.2 mg
  • Fat 1.7 g
    • Saturated Fat 0.4 g
    • Trans Fat 0 g
  • Carbohydrates 9.1 g
    • Dietary Fiber 0.9 g
    • Total Sugars 5 g
    • Added Sugar 2.4 g
    • Sugar alcohols 0 g
  • Protein 1 g
  • Calcium 9.8 mg
  • Iron 0.5 mg
  • Magnesium 10.5 mg
  • Potassium 47.3 mg
  • Zinc 0.3 mg
  • Vitamin A (Retinol Equivalents) 7.2 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0.2 mg
  • Folate 2.4 mcg
    • Folic Acid 2.7 mcg