My quest for gingerbread crackles has lead me to Nuremberg Germany where the oldest gingerbread recipe in writing dates back to the 16th century and is kept in the Germanic National Museum.
The recipe below was given to me by my friend Jim. As best as I can determine, this is a variation on German almond lebkuchen.
Nuremberg Gingerbread
2 eggs
1/2 cup powdered sugar
3/4 cup flour
1/3 teaspoon of salt
1/3 teaspoon cinnamon
1/8 teaspoon clove
1 tablespoon orange peel
grated rind 1/3 lemon
3/4 cup blanched chopped almonds
Beat egg whites, add sugar gradually. Add beaten egg yolks, plus flour mlxed with salt and spices, oragne and lemon.
Fold blanch almonds in mixture.
Drop by spoonfuls on cooky sheet dredged with cornstarch
and powdered sugar, bake in oven 350F about 15 minutes, until light brown.