Make honey hot with fat and sugar and let cool. Beat eggs with spices until creamy and mix with honey mixture. Add flour in portions alternately with leavening agents dissolved in lukewarm tap water to the dough and mix properly. Let the dough rest for 2-3 days in a warm place, then roll it out to a thickness of 6-7 cm, pierce it with Kathrinchen molds* and bake it at 175-195 °C for 14-18 min.
Let the Kathrinchen cool down a little bit and cover them with sugar glaze.
Thorner Kathrinchen have always been attributed to West Prussian baking art. The first references to this pastry, which was probably invented in a monastery kitchen, can be found as early as 1293 in the Lower Silesian town of Schweidnitz. Years later, it was also mentioned in Opole, Thorn, Nuremberg and Munich. The Kathrinchen kept its name in honor of St. Catherine, on whose name day, November 25, the preparation began. At that time, the dough had to rest for 7-14 days so that the spices could fully develop. The dough was then baked during the first days of Advent.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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