Cinnamon gingerbread biscuits

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Heat honey, sugar and fat in a pot and stir until the sugar is dissolved. Let it cool down a little bit. Mix flour, almonds, baking powder and cinnamon. Chop 75 g candied orange peel very finely. Separate one egg. Mix the flour mixture, chopped candied orange peel, whole egg and egg yolk with the dough hooks of the hand mixer and fold into the honey mixture.

2. 2

   Let the dough rest for about 1 hour. Finely chop and knead the marzipan and remaining candied orange peel in the universal chopper. Roll out 1/4 of the dough on a floured work surface. Cut out 20 approx. 6 cm circles with a serrated edge and brush with egg white. Shape the marzipan mixture into 20 approx. 4 cm long rolls and place on the circles. Press the circles together in the middle to form "bows" and place a hazelnut on top of each. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-17 minutes. Roll out the remaining dough on a floured work surface and cut out various figures. Place on the second baking tray lined with baking paper and bake at the same temperature for 12-16 minutes depending on the size. Let it cool down on a cake rack. Mix half of the powdered sugar with a little water to a thick glaze and use it to paint the cut out animals on their eyes and head. Colourful sugar beads as eyes and noses press into the moist icing.

3. 3

   Roll out the remaining dough on a floured work surface and cut out various figures. Place on the second baking tray lined with baking paper and bake at the same temperature for 12-16 minutes depending on the size. Let it cool down on a cake rack. Mix half of the powdered sugar with a little water to a thick glaze and use it to paint the cut out animals on their eyes and head. Colourful sugar beads as eyes and noses press into the moist icing. Leave to dry. Dust the figures with icing sugar as desired. Results in about 20 bows and 30 figures

4. 4

   Working time approx. 1 1/2 hours. Baked on 2 baking trays