Nuremberg Gingerbread
Ground almonds, ground cardamom and grated orange zest come together in this vegetarian — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Gently warm the honey and sugar together in a small saucepan over low heat, stirring just until the sugar dissolves, then remove from the heat and let cool until lukewarm.
- In a large bowl, whisk together the flour, ground almonds, cinnamon, ginger, nutmeg, cardamom, baking powder and orange zest.
- Beat the eggs into the cooled honey mixture, then pour the wet mixture into the dry ingredients and stir to form a thick, sticky dough.
- Cover the dough and let it rest in the refrigerator for at least 2 hours, or ideally overnight, to allow the spices to develop and the dough to firm up.
- Preheat the oven to 175 degrees Celsius and line a baking sheet with parchment paper, then shape the dough into rounds about 2 centimeters thick or spread into a lined tin.
- Press a few blanched almonds onto the top of each cake and bake for 18 to 22 minutes until risen and just firm to the touch; the centers should stay slightly soft.
- Let the gingerbread cool completely on a wire rack, then store in an airtight tin for a day or two before eating so it softens and the flavor deepens.
You'll use: Oven · Saucepan · Pan · Whisk · Baking sheet
Ingredient substitutions
- Honey
- maple syrup · agave
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Nuremberg Gingerbread take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of honey?
Try maple syrup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Nuremberg Gingerbread vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nuremberg Gingerbread is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Lebkuchenscan.jpg by No machine-readable author provided. Zerohund~commonswiki assumed (based on copyright claims)., CC BY 2.5 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.