Description
A moist and nut-forward gingerbread featuring almond-hazelnut texture and warm winter spices, finished with a glossy glaze or dark chocolate.
Ingredients
Scale
- 300 g ground blanched almonds (or 200 g almonds + 100 g hazelnuts), toasted and cooled
- 120 g honey (liquid), warmed slightly
- 100 g granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract
- 1 tbsp finely grated orange zest
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- pinch of cardamom
- 1 tbsp potato starch or cornstarch
- pinch of fine sea salt
- 120 g powdered sugar, sifted (for glaze)
- 2–3 tbsp lemon juice or hot water (for glaze)
- 100 g dark chocolate (optional, for topping)
- Whole almonds or candied peel (optional, for decoration)
Instructions
- Preheat the oven to 170°C (340°F). Line a 30 x 40 cm (12 x 16 in) sheet pan with parchment.
- Toast the nuts on a baking tray for 8–10 minutes until fragrant and lightly golden. Cool, then pulse in a food processor to a coarse grain.
- Whisk the egg whites to soft peaks with a pinch of salt. Gradually add granulated sugar and continue until glossy.
- Gently fold warmed honey, vanilla, and orange zest into the meringue until combined.
- Fold in the ground nuts, starch, and spices until uniform.
- Transfer the batter to the prepared sheet pan and spread into an even layer.
- Bake on the middle rack for 15–20 minutes until edges are set and center springs back.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk powdered sugar with lemon juice or hot water and brush it on the cooled sheet or dip in melted chocolate.
Notes
Store in an airtight container for up to 5 days at room temperature. Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg