Gingerbread meets Winter Ale

Just before Christmas, I baked gingerbread and tried it with a Winter Ale from the Swedish brewery Poppels. I made the gingerbread without flour and with a high proportion of nuts – very much in the style of the famous Elisen gingerbread from Nuremberg. The Winter Ale comes with notes of caramel, a malty sweetness, spiciness and dark fruit. I liked the flavours with the nutty gingerbread; a beautifully Christmassy combination. Let the festive season begin. Merry Christmas everyone!


6 eggs
200g brown sugar
2 tbsp honey
2 tbsp cinnamon
1 tsp gingerbread spice
1 pinch of salt
200g ground almonds
200g ground hazelnuts
200g ground walnuts
100g chopped candied orange peel
100g chopped candied lemon peel
7cm wafers

1. Beat the eggs, sugar and honey with a mixer until frothy. Add the nuts, candied orange peel, candied lemon peel and the remaining spices and mix. 
2. Leave the dough to rest in the fridge for an hour.
3. Pour the dough onto the wafers and flatten slightly. Bake in the oven at 160 degrees top/bottom heat until golden brown.
4. Mix the icing with icing sugar and lemon juice and coat the cooled gingerbread with it.

Source: The original recipe comes from “Zimtkeks & Apfeltarte”.

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