Many different spices the world over (cinnamon, cloves, anise, ginger, nutmeg and coriander) are responsible for the distinctive taste of gingerbread. In addition to honey, almonds, nuts, flour, eggs, sugar and spices from the Orient, it is important to note that gingerbread is made without yeast.

Substitute hartshorn or potash (baking soda) for yeast. It will give the unbaked dough a bitter taste. Garnish the gingerbread with almonds, nuts, candied orange and lemon peel and especially chocolate.


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