• 500g Wheat flour
  • 400g Honey
  • 100g Powdered sugar
  •   50g Dextrose
  •   10g Vanilla sugar
  •   10g Lebuchen spice
  •   10g Cinnamon
  •     3g Salt
  •   40g Cherry schnapps
  •   13g Ammonium
  • 200g Toasted and chopped hazelnuts, 2-4mm
  • 200g Candied orange peel
  •   50g Candied lemon peel
  • 150g Robe-Noire (Chocolate to dip)


  • Heat the honey with sugar and dextrose to 60°C and then allow it to cool.
  • Mix the wheat flour, vanilla sugar, spices, and salt then add to the honey mixture.
  • Then mix at a slow speed for about 15 minutes. 
  • To finish, mix the ammonium with the cherry schnapps and mix into the dough for another 1-2 minutes. 
  • Before adding the fruit mixture, do a test bake: roll out a small piece of the gingerbread dough and bake at 170°C in the oven.
  • Only after a successful baking test, the fruit mixture is slowly kneaded in.
  • Let the gingerbread dough rest briefly and then roll out to 6-7mm thickness.
  • Place the rolled out dough on a baking tray lined with baking paper and brush with milk.
  • The gingerbread is baked at 170 ° C

Sugar glaze:

  • While the gingerbread is baking in the over, the sugar glaze can be prepared. For the sugar glaze, sugar and water are cooked in a proportion of 3:1 to 110°C. Using a cooking spoon, the boiled sugar water is stirred against the side of the pot until it becomes slightly milky.
  • The gingerbread must be coated with the sugar glaze while they are still hot. 
  • Only when the gingerbread has fully cooled can it be cut and dipped in chocolate.