---
title: "Toruń Gingerbread (Piernik Toruński)"
url: /toru-gingerbread-piernik-toru-ski/
canonical_url: https://flowers-recipes.com/toru-gingerbread-piernik-toru-ski/
language: en
alternates:
  pl: https://flowerek.com/piernik-torunski/
  de: https://barbaras-kochbuch.de/piernik-torunski-thorner-lebkuchen/
  en: https://flowers-recipes.com/toru-gingerbread-piernik-toru-ski/
  x-default: https://flowers-recipes.com/toru-gingerbread-piernik-toru-ski/
published: "2010-12-04"
last_updated: "2010-12-04"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/cakes-and-tortes/
related:
  - /mini-lemon-coconut-cakes/
  - /egg-liqueur-babka-babka-ajerkoniakowa/
  - /christmas-apple-cake/
  - /tartlets-with-passion-fruit-sauce/
categories:
  - "Baking & Desserts"
  - "Cakes & Tortes"
  - "Holiday Baking"
tags:
  - "gingerbread cookies and cakes"
summary: "Traditional Polish Toruń gingerbread with honey, rye flour, almonds, figs and candied orange peel. The dough rests for days, then bakes into a spiced cake."
---

# Toruń Gingerbread (Piernik Toruński)

Traditional Polish Toruń gingerbread with honey, rye flour, almonds, figs and candied orange peel. The dough rests for days, then bakes into a spiced cake.

**This page in other languages:** [Polski (pl)](https://flowerek.com/piernik-torunski.md) · [Deutsch (de)](https://barbaras-kochbuch.de/piernik-torunski-thorner-lebkuchen.md)

**Published:** December 4, 2010 · **Author:** Basia

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- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/)
- [Mini Lemon-Coconut Cakes](https://flowers-recipes.com/mini-lemon-coconut-cakes/) — Tender mini lemon-coconut cakes dipped in white chocolate and rolled in shredded coconut. Perfect for Easter, and you ca
- [Egg Liqueur Babka (Babka Ajerkoniakowa)](https://flowers-recipes.com/egg-liqueur-babka-babka-ajerkoniakowa/) — A moist, marbled Polish babka made with egg liqueur and a swirl of cocoa. Perfect for Easter or any Sunday table.
- [Christmas Apple Cake](https://flowers-recipes.com/christmas-apple-cake/) — A festive cake that combines gingerbread with apple cake and whipped cream. It smells and tastes just like Christmas!
- [Tartlets with Passion Fruit Sauce](https://flowers-recipes.com/tartlets-with-passion-fruit-sauce/) — Passion fruit curd tartlets are wonderful, delicate, sweet and addictive mini cakes that you have to try at least once i

## Instructions

When it's Christmas, it's gingerbread time. And when it's gingerbread, it has to be Toruń gingerbread, which was already famous all over the world back in the 17th century.

I don't know if I'll manage to make a marzipan krajanka (a layered, sliced Polish Christmas cake) this year, which I'm terribly sorry about, but I still have another cake up my sleeve that I need to try.

The dough for the Toruń gingerbread is already made and has been resting for about a week now. I'm planning to start baking it after Sunday. I'll layer it much like the bajaderki krajanka, that is, with [almond paste](https://flowers-recipes.com/almond-paste/) and prunes or just plums. I haven't decided yet.

This is my first time making this gingerbread, but I have a feeling it's going to be delicious. I'll report back after it's baked!

The recipe comes from "Kuchnia Polska" (Polish Cuisine), published by Reader's Digest.

**Ingredients:**

* 500 g all-purpose flour
* 500 g rye flour
* 100 g butter
* 1 kg honey
* 6 eggs
* 100 g blanched almonds
* 100 g candied orange peel
* 100 g figs
* 30 g gingerbread spice mix
* 20 g baking powder
* 30 g sugar
* 50 ml spirytus (high-proof rectified spirit)

Caramelize the sugar in a frying pan. Then pour 2 tbsp of water over it and let it dissolve. Chop the almonds together with the figs and the orange peel. Bring the honey to a boil, add the gingerbread spice mix and the caramel, and stir. When it has cooled to about 20°C (70°F), combine both flours, then add the baking powder, honey, butter, eggs, the chopped nuts and fruit, and the spirytus. Knead the dough and set it aside for a few days. After that time, roll the dough out to a thickness of about 1.5 cm, place it on a baking sheet, and bake for about an hour at 180°C (350°F).

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