Filled Gingerbread From the Tray

For the filled gingerbread, boil the honey, oil and granulated sugar and let cool again.

Stir in the spices, salt and eggs. Sift the flour with the baking powder, mix with the almonds and stir into the honey mixture. Refrigerate the dough for a few hours.

Preheat the oven to 180 ºC.

Mix the candied lemon peel, aranzini, chopped nuts and jam to make a filling. Divide the dough. Roll out part of the dough on a work surface sprinkled with flour and place it on a baking tray greased with butter and dusted with flour.

Spread the filling evenly on the dough. Roll out the second part of the dough as well, place it over the filling and press it down firmly. Brush with egg yolk-milk mixture and bake for about 35 minutes.

Let cool and cut into slices.

If desired, the filled gingerbread can also be covered with a chocolate glaze or other glaze of your choice.

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