These German honey gingerbread cookies are like Christmas cake: They need time to develop flavour. Store in a cookie tin or wrapped in foil in a cool place for at least 3 weeks or for up to 3 months.
- Portion size 32 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn food processor, pulse together hazelnuts, almonds, currants, candied orange peel and candied lemon peel until finely ground, about 30 seconds. Set aside.
In small saucepan, bring honey and sugar to boil over medium-high heat; reduce heat and simmer until slightly darkened, about 2 minutes. Transfer to large bowl; let cool for 10 minutes. Whisk in lemon rind and eggs. Stir in nut mixture.
In separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, cardamom, nutmeg, salt and allspice; stir into nut mixture in 2 additions to make sticky dough. Cover and refrigerate for 4 hours.
On lightly floured parchment paper, roll out dough to fit 17- x 12-inch (43 x 30 cm) baking sheet, patching and stretching if necessary. Transfer to baking sheet. Bake in 300°F (150°C) oven until browned yet soft in centre, 25 to 30 minutes. Let cool slightly on pan on rack.
Glaze: Whisk sugar with lemon juice, adding up to 1 tsp (5 mL) water to make spreadable if desired. Spread over warm dough. Cut into 32 pieces. Let stand at room temperature, uncovered, for 24 hours.
Nutritional facts Per cookie: about
- Sodium 48 mg
- Protein 3 g
- Calories 143.0
- Total fat 4 g
- Potassium 76 mg
- Cholesterol 12 mg
- Saturated fat trace
- Total carbohydrate 26 g
- Iron 6.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 2.0