Gingerbread - a diverse and traditional product
What is a gingerbread and where does it come from?
The brown gingerbread - the unknown standard
The recipe of this gingerbread is based on a relatively high flour content, which together with the classic spices and the traditionally used honey (today often used also sugar syrup) results in a firm and kneadable dough. This can typically be refined with different nuts or candy. Due to the somewhat firmer texture, this dough is also very easy to cut and shape, which is why it mainly serves as the basis for the most varied gingerbread figures.
Wafers gingerbread - The classic for Christmas
In contrast to the brown gingerbread is the family of wafer gingerbread. These must consist of at least 7% nuts, half of which must be almonds, hazelnuts or walnuts. The second half consists mostly of other so-called "oilseeds", such as sunflower seeds or poppy.
White gingerbread - The eye-catching of the oblates gingerbread
This gingerbread dances in comparison with his brothers something out of line, because he is usually baked on a square wafer and has a strikingly bright color. This is based on the relatively high proportion of whole egg or protein, which is predetermined by the corresponding gingerbread recipe. In addition, it may consist of a maximum of 40% flour.
Fine wafer gingerbread - The prince of gingerbread
Elisen gingerbread - The king among the gingerbread
For a gingerbread to become a masterpiece and to bear the protected term "Elisenlebkuchen" (german for Elisen gingerbread), it must meet very specific criteria: it must consist of at least 25% almonds, hazelnuts and / or walnuts (no other nuts may be used here!) And may contain a maximum of 10% flour. The most delicious gingerbread, such as our finest Nuremberg Elisen gingerbread , even completely renounce the flour and have a nut content of almost 40%!
Printen and pepper nuts - Only part of the gingerbread variety in Germany
Due to the long history of the gingerbread several regional variations of the Pfefferkuchens have been created in Germany. Some of the best-known gingerbread specialties are, in addition to the Aachen Printen, certainly the Pulsnitzer gingerbread or the Offenbacher Pfeffernüsse. But the Neisser confectionery and the Coburger Schmätzchen are nationally known Christmas cookies.
Aachener Printen gingerbread
The Printen are a variation of the brown gingerbread and exist in its basic form since the 15th century. The name comes from the Dutch "prent" and the English "print" and refers to the manufacturing method, because the dough is pressed in this specialty in a wooden form. Depending on the occasion, these can also be decorated with ornate patterns or have special shapes. The term "Aachen Printen" is today a regionally protected designation.
This specialty is 2-3 cm small hemispheres made of brown gingerbread dough with white sugar coating. The pepper nuts were invented in the 18th century and their taste is a little spicier than other comparable Christmas cookies. Regionally, there are different variations, but the best known are the "Mecklenburger Pfeffernüsse" and the "Offenbacher Pfeffernüsse", for which even Goethe raved.
These gingerbreads are known since the 16th century and are also based on the brown gingerbread, but they are mainly characterized by the rye flour used. In their production, different dough portions are mixed together, which have been stored for different periods. After baking and slicing, the gingerbreads still get a thick chocolate coating.
Recipe for brown gingerbread
If you are hungry for juicy delicacies, you can simply bake this recipe yourself! You can then use this gingerbread perfectly as a basis for your own figures. Simply cut out or cut out the desired shape.
You'll need the following ingredients:
The preparation is very simple:
But it is easy if you order the original Nuremberg gingerbread directly from us in the online shop. Here you have a large selection of variations and can also convince yourself of the quality of our other gingerbread products!
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