Gingerbread cookies (gluten free!)


500 g Schar Mix C Patisserie Gluten Free Flour
220 g sugar 
4 XL  eggs OR 6 S eggs 
1/2 package baking powder 
1 pinch Salt  
3 tsp gingerbread spice mix 
1 grated lemon peel  
125 g ground almonds 
125 g ground nuts 
75 g candied orange peel  
50 gr candied lemon 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.