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- Fir honey and almonds gingerbread-


By Thierry Gilg




For 8 gingerbreads approximately


Gingerbread dough

  • 100 g whole almonds
  • 1 demitasse spoon of baking powder
  • 300 g fir honey
  • 75 g candied orange peel, chopped finely
  • 1 full tablespoon of spices for the gingerbread: cinnamon, nutmeg, anise, star anise, coriander, ginger
  • 1 full table spoon of cinnamon powder
  • The zest of half a lemon
  • 255 g flour



  • 100 g caster sugar
  • 30 g water



  • Some almond paste or royal icing for the décor



Run through


Roast the almonds in the oven at 180°C (360°F). Roasting is perfect when their heart is lightly coloured when you break them.

Let cool and grind with a knife.


Dissolve the baking powder in a tablespoon of water and add all other ingredients. Mix with a spatula or a blender mixer.

Leave the dough to rest for 24 hours in the refrigerator.


Spread the dough with a roll to a thickness of 6 mm, dusting it very lightly with flour, recto-verso.


Cut the gingerbreads with the biscuit cutter of your choice.

Lay the gingerbreads on a baking sheet or a buttered and floured plaque, and put in the oven at 170°C (340°F) to colour them slightly.

Prepare an icing by mixing the caster sugar with the water and, as soon as the gingerbreads are out of the oven, brush it onto the gingerbreads.


To finish, decorate with almond paste or royal icing.



The Chef’s hint


The gingerbreads can be savoured with a hot Alsace white wine…

A recipe that is both simple and delightful.


To prepare it:

  • ¼ litre of water
  • 120 g sugar
  • 2 vanilla pods, split and scrubbed
  • 4 cinnamon sticks
  • 5 flowers of star anise
  • 1 litre of Alsace pinot blanc


Bring the water, the sugar and the spices to a boil.

Leave to infuse for half an hour and add the wine.

Heat, without bringing to a boil.

Serve with a slice of orange or lemon.

Member author
Thierry GILG

In friendly surroundings, the Gilg Patisserie invites customers to discover and taste new culinary sensations. Milk chocolate infused with Earl Grey tea and a delicate strawberry mousse with jasmine coulis are two of the imaginative and delicate blends offered alongside regional specialities such as [...]

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