Pistachio Gingerbread

Warm the sugar beet syrup, butter and brown sugar in a saucepan over low to medium heat until the sugar has completely dissolved.

Let the syrup-butter-sugar mixture cool until it is only lukewarm.

In a large bowl, thoroughly combine the flour, gingerbread spice, salt, ground pistachios and baking powder.

Add the egg and the cooled syrup mixture to the dry ingredients and knead everything into a smooth dough.

Shape the dough into a ball, cover and let rest in a warm place for about 1 day.

Preheat the oven to 200 °C and line two baking sheets with parchment paper.

Whisk the egg yolk with 2 tbsp water and set aside for brushing.

Roll the dough out in portions on a lightly floured surface to about 0.5 cm thickness and cut out shapes.

Place the gingerbreads on the sheets, brush with the egg-yolk mixture and sprinkle with the chopped pistachios.

Bake the pistachio gingerbreads in the oven for about 10 minutes.

Remove the gingerbreads from the oven and cool on a wire rack.