Spitzkuchen – Gingerbread Pastry

Honey, brown sugar and other Christmas spices make this pastry a perfect Christmas dessert!


120 ml (½ cup) honey
80 ml ( cup) brown sugar
2 tablespoons oil
1 egg
pinch of cardamom or allspice
1 teaspoon cinnamon
475 ml (2 cups) flour
3 teaspoons baking powder
160 ml (⅔ cup) chopped hazelnuts or almonds
dark chocolate, as needed


In small pot, add together honey, brown sugar, and oil, then heat. Be sure to not boil; the mixture should only be slightly heated.

Pour into mixing bowl, then add egg, rum, and spices. Mix thoroughly with wooden spoon.

Sift flour and baking powder together onto mixture, add nuts.

Mix thoroughly until dough forms, then knead until fully combined. If dough is still sticky when done kneading, add small amounts of flour until dough reaches the right consistency.

Form four rolls, each about 2.5 cm (1 inch) in diameter.

Place rolls on baking sheet lined with baking paper and bake at 180°C (350°F) for about 20 minutes.

Let the rolls cool slightly, then cut into triangles. See the picture for reference. Don’t worry if it is not perfect, it doesn’t have to be. Let them cool completely and store in an airtight container for about a week. If you add a piece of bread this will soften the Spitzkuchen.

After about a week or when the Spitzkuchen are a bit softer you should cover them in chocolate. Melt the chocolate using the microwave or a pot over warm water. Dark chocolate is preferable because this will compliment the flavour of this cookie. However, if you do not like dark chocolate you can also use milk or white chocolate.

Cover the triangles in chocolate and let them dry off on a cookie sheet lined with waxing paper. This will make it easier for you peel them off.

Credit: Andrea MacLeod, Regina