Gingerbread biscuits with dried fruit

Total time: 3hr 43m
Preparation Time: 30m

For 40 piece

Nutritional Information

Contains 72 Kcal, 2g Protein, 8g Carbohydrates, 3g Fat


  • Dough
  • 60 g hazelnuts, coarsely chopped
  • 125 g ground almonds
  • 60 g almonds, coarsely chopped
  • 100 g pitted prunes, finely chopped
  • 100 g dried sour apricots, finely chopped
  • 125 g sugar
  • 3 tbsp light spelt flour or white flour
  • 2 tbsp liquid honey
  • 0.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 2 fresh egg white
  • 1 pinch salt
  • To bake
  • 50 g icing sugar
  • 1 tsp lemon juice
  • 1 tsp plum brandy

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  • Dough

    In a bowl, mix the almonds with all the other ingredients up to and including the honey. Beat the egg whites with the salt until stiff, mix in, quickly combine to form a dough, cover and chill for approx. 3 hrs.
  • To shape

    Roll out the dough between two sheets of baking paper to a thickness of approx. 1 cm. Remove the top sheet of paper, cut the dough into approx. 4 x 2 cm rectangles, place on two baking trays lined with baking paper.
  • To bake

    Approx. 13 mins. per tray in the centre of an oven preheated to 180°C. Mix the icing sugar, lemon juice and schnapps, spread the icing over the warm gingerbread biscuits and leave to cool on a rack.
  • Shelf life:

    Keep cool and dry in an airtight container for approx. 3 weeks.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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