The recipes for this dessert are secret, but there is one safe ingredient: South Tyrolean honey.
140 g of flour 360 g rye flour 150 g of grated almonds 10 g of bicarbonate 200 g of honey 200 g of sugar 2 eggs 50 g of melted butter 1 sachet of vanilla sugar 1 pinch of grated lemon zest 2 C of lemon juice 1 C of rum 1 c of cinnamon 1 pinch of clove powder brushing milk whole almonds or hazelnuts to decorate
Line the baking tray with baking paper. Mix the flour, rye flour, almonds, and baking soda. Heat the honey and sugar slightly, then knead the eggs, melted butter, vanilla sugar, lemon peel and juice, rum, clove powder, and the mixture obtained previously, until a compact mass is obtained.
Cover and refrigerate for at least 12 hours.
Knead again lightly, roll out the dough to a thickness of about 1 cm, cut out shapes as desired and brush them with milk, decorate with almonds or hazelnuts if necessary and bake in a preheated oven.
Cooking temperature: 180 degrees, cooking time: about 6 minutes.
Icing with icing sugar.
The gingerbread can also be decorated with colored icing and garnished with almonds, pistachios, colored beads, and so on (in this way it is used as a Christmas decoration).
From the recipe book Dolci Dolomiti
Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann
Regional recipe from Südtirol