(for 60 cookies)
50 g butter
1/2 untreated lemon
400 g sugar
250 g Wernet foresthoney
100 g ground almonds
2 tbs gingerbread seasoning
50 g each of candied lemon peel and candied orange peel
800 g floar
2 baking soda
250 g powdered sugar
5-6 tbsp rum
half almonds for decoration
melt the butter, wash the lemons hot and dry them with a towel. Rasp the lemon peel and squeeze the juice.
beat the eggs and suger until foamy. Stir in honey, almonds, gingerbread seasoning, butter, lemonjuice and -peel, candied lemon and orange.
Knead dough with flour and baking powder, about
Let rest for 2 hours. Preheat oven to 200 degrees.
Roll out dough and cut out with cookie-cutters, bake on a tray covered with baking paper for about 15 minutes.
Mix the powdered sugar and rum until smooth. Brush cooled gingerbread with it. Decorate with one almond half each.