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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 1


  • 500 g honey
  • 50 g brown sugar
  • 1 tbsp vanilla sugar
  • 100 g butter
  • 2 tbsp milk
  • 2 eggs
  • pinch of salt
  • 1 tbsp cinnamon
  • 1 tbsp gingerbread spice
  • 1 tbsp instant coffee
  • 2 drops bitter almond extract
  • 1 package baking powder
  • 500 g flour
  • 100 g ground hazelnut

for the icing:

  • 1 egg white
  • 280 g confectioner's sugar
  • 5 drops of lemon juice


  1. In a pot stir and melt together honey, vanilla sugar, brown sugar, butter and milk on medium heat. After let it cool completely.
  2. In another bowl whisk together spices, salt, baking powder, flour and ground hazelnuts. Take the cooled honey mix and mix with the eggs. At last add the flour mixture to the fluid ingredients.
  3. Preheat oven to 175-200°C and prepare a baking tray with baking paper. Next pour dough on the baking tray (about 1 cm thick). Bake for about 25-30 minutes. Remove from oven and immediately cut out your heart (of course you can cut out one big heart like I did or you can cut out more smaller hearts!).
  4. for the icing: Beat egg white with drops of lemon juice until stiff while adding the confectioner's sugar. Let it rest for 30 minutes until pouring into an icing bag. Now decorate the gingerbread heart as you wish.
  5. Store at a cool place, beste before 3 weeks.