See Ingredients

Nuremberg Ginger Bread

1. Beat eggs and sugar until they have the consistency of thick cream. Gradually add almonds, candied orange peel, lemon peel and nutmeg.

2. Place wafers on baking sheet and spoon dough onto wafers. Dough should be about 1/2″ high. Smooth dough with a knife dipped into rose water.

3. Bake in a pre-heated 325-350° oven for 10-15 minutes or until breadlike. Remove cookies and let cool.

4. Meanwhile, mix Confectioner’s sugar with lemon juice to form a paste. Frost cookies.



  • 4 eggs
  • 1-3/4 cups sugar
  • 2 cups unpeeled almonds, coarsely grated
  • 1/3 cup candied orange peel, finely chopped
  • 1 lemon, grated for peel, juice reserved
  • 1/4 whole nutmeg, grated
  • Confectioner's sugar
  • rose water
  • baking wafers - 2" in diameter (these are edible pan liners that prevent cookies from sticking, look somewhat like communion wafers and are available in good German delicatessens)

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