Honey gingerbread (Honig-lebkuchen) from The German Christmas Cookbook: Sweet and Savory Recipes for the Holidays (page 54) by Jürgen Krauss

  • almonds
  • honey
  • Show all ingredients...
  • Serves : 40-100 biscuits

  • EYB Comments

    Can substitute wholemeal spelt flour for white spelt flour, wholemeal rye flour for light rye flour, and baking powder for powdered baking ammonia. You may use the Gingerbread spice (Lebkuchen-gewürz) recipe on p. 195. Prepare starter at least 1 week or up to 3 months in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wholemeal spelt flour for white spelt flour, wholemeal rye flour for light rye flour, and baking powder for powdered baking ammonia. You may use the Gingerbread spice (Lebkuchen-gewürz) recipe on p. 195. Prepare starter at least 1 week or up to 3 months in advance.

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