Gingerbread cookies


When the entire home smells of cinnamon and gingerbread, you know Santa Claus isn’t far away! This easy to follow recipe for a gluten free gingerbread cake is perfect as a festive treat, and you can decorate it however you like!


For the dough:
500 g Mix C - Mix Pâtisserie
220 g sugar
4 (XL) eggs
6 (S) eggs
1/2 package baking powder
1 pinch/es of salt
3 tsp gingerbread spice mix
1 grated lemon peel
125 g ground almonds
125 g ground nuts
75 g candied orange peel
50 g candied citron peel
100 g marzipan


  • Stir the marzipan smoothly with 1 egg, then beat with the remaining eggs and sugar until the mixture is frothy.
  • Next work in the nuts, almonds, baking powder and the sieved flour.
  • Using two tablespoons or an ice cream scoop, place portions of dough onto the baking tray.
  • Be sure to keep plenty of space between the dough portions, as they will spread in the oven.
  • Bake on the middle shelf in the oven for approx. 25 -30 minutes.
  • Once cooled, the gingerbread cakes can be iced with chocolate or a sugar glaze.
  • Tip! Try chopping the candied orange and lemon peel finely or grinding them in a mixer before adding them to the dough.
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