Servings
Font
Back
5.0 from 3 votes

Czech Christmas Perníčky (Vánoční perníčky)

In the Czech Republic, Perníčky (gingerbread shapes) are a cherished Christmas tradition, filling homes with the warm aroma of spices and the joy of decorating. Bring this tradition to your home with a delicious Czech Perníčky recipe decorated with almonds!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 d
Total Time
2 d 28 mins
Servings: 25 pieces
Calories: 131 kcal
Course: Baked Goods
Cuisine: Czech

Ingredients

Gingerbread spice (perníkové koření)
  • 1 piece anise star
  • 1 teaspoon anise
  • 5 pieces cloves
  • 5 pieces allspice
  • ½ teaspoon fennel seeds
  • 1 teaspoon cinnamon ground
Perníčky dough
  • 13 ¼ ounces all-purpose flour
  • 3 ½ ounces bee honey
  • 1 ¾ ounces unsalted butter
  • 2 eggs
  • 3 ounces powdered sugar
  • ½ teaspoon dutch cocoa powder unsweetened
  • ½ teaspoon baking soda
  • 1 ½ Tablespoon gingerbread spice you have made ahead
Decoration
  • 3 ½ ounces almonds whole, blanched
  • 1 egg
  • ¼ teaspoon dutch cocoa powder unsweetened
  • 1 Tablespoon water hot
White icing (optional)
  • ½ egg white
  • 3 ½ ounces icing sugar fine, sifted

Instructions

Gingerbread spice:
    Cup of Yum
  1. Grind 5 pieces cloves, 1 piece anise star, 1 teaspoon anise, ½ teaspoon fennel seeds, and 5 pieces allspice using a spice-dedicated coffee grinder. Sift through a coarse sieve to remove hard bits, then mix with 1 teaspoon cinnamon (ground) for a fragrant gingerbread spice blend.
  2. Melt 1 ¾ ounces unsalted butter and 3 ½ ounces bee honey in a small saucepan over medium heat. Stir in 1 ½ Tablespoon gingerbread spice, then set aside.
  3. In a large mixing bowl, combine 13 ¼ ounces all-purpose flour, ½ teaspoon baking soda, 3 ounces powdered sugar, and ½ teaspoon Dutch cocoa powder. Pour in the melted mixture of butter, honey, and spices, then add 2 eggs. Mix with a stand mixer fitted with a dough hook until a sticky dough forms.
  4. Use a pastry spatula to transfer the dough from the bowl into a plastic bag. Seal it, then refrigerate for two days. The dough will firm up and become simple to handle.
  5. Before starting to bake the gingerbread, take the time to roast the almonds. Arrange 3 ½ ounces almonds (whole, blanched) on a baking tray and roast them in the oven at 350°F (170°C) for 10 minutes. This simple step enhances their flavor and makes them wonderfully crunchy. It is well worth the effort!
  6. Prepare the glaze by whisking 1 egg with ¼ teaspoon Dutch cocoa powder, that you have dissolved in 1 Tablespoon water (hot). Take care to ensure there are no lumps of cocoa in the mixture. I whisk the eggs and cocoa together by hand using a fork.
  7. Roll out the rested dough on a lightly floured surface to about ⅛ inch (3 mm) thick.
  8. Cut out your desired shapes and place them on a parchment-lined baking sheet.
  9. Press blanched almonds gently onto the gingerbread—they will stick perfectly as they bake.
  10. Bake in a preheated oven at 350°F (170°C) for 8 minutes.
  11. Brush the Perníčky immediately after baking, while it is still hot, with a mixture of beaten egg with cocoa powder.
  12. White icing: To make the egg white icing for decorating, start by sifting 3 ½ ounces icing sugar to ensure it is smooth and fine. Add ½ egg white, then beat with a hand-held mixer fitted with a whisk attachment on high speed until the icing is thick and glossy. Transfer the mixture to a piping bag with the tip cut off, and decorate the gingerbread cookies as you like!

Notes

  • The basic recipe makes 25-30 Perníčky shapes depending on their size.
  • MAKING THE DOUGH: Since the dough is quite sticky, I recommend using a kitchen mixer with a hook attachment. You can make it by hand, but expect sticky fingers and use a pastry spatula to scrape off the dough. Whichever method you choose, resist the urge to add more flour—the dough is supposed to be sticky!
  • Decorating Perníčky with egg white icing can be tricky for beginners, as it requires a steady hand and patience. For a simpler option, decorate with just almonds—they are elegant and festive on their own! If you still want to use icing, even a few white dots and lines can create beautiful Christmas designs.
  • STORAGE: Once the icing on the gingerbread cookies has set, place them in a paper box lined with foil. Cover with a lid and store them in a cool, dark place.
  • Many people want gingerbread that is soft straight from the oven (perníčky hned měkké), without the need to rest. This recipe offers that, but only if you bake them correctly: 8 minutes at 350°F (170°C) are fine! If you overbake and they come out crispy, they will remain hard. Tricks like placing a sliced apple in the storage box can help, but only slightly.

Nutrition Information

Calories 131kcal (7%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.003g Cholesterol 20mg (7%) Sodium 32mg (1%) Potassium 69mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 33IU (1%) Vitamin C 0.3mg (0%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 25pieces

Amount Per Serving

Calories 131

% Daily Value*

Calories 131kcal 7%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.003g 0%
Cholesterol 20mg 7%
Sodium 32mg 1%
Potassium 69mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 33IU 1%
Vitamin C 0.3mg 0%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.