Gingerbread From Neumarkt-Kallham

Marinate raisins with brandy for 2 hours. Warm honey slightly, mix with eggs and sugar.spices, aromatics, flour mixed with baking soda and milk, incorporate aranzini, nuts and almonds and raisins. Pour the dough into a well-buttered pan and bake in a preheated oven, first at 180 °C, then covered with parchment paper at 190 °C. When the gingerbread is already nicely browned, add the spices, baking soda and milk. When the gingerbread is already nicely browned, switch back to 175 °C. In total, the baking time should not exceed 2 hours. Then poke the dough with a thin knitting needle. When no more dough remains sticking, you can remove the gingerbread from the oven, turn it out and let it cool. Once it has cooled, it is cut into slices as thin as possible and placed on top of each other in a tin box kept in a cool room.

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