Gingerbread Lozenges

Name: Gingerbread Lozenges
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 350 g liquid honey; 100 g + 2 tablespoons sugar; 100 g Butter or margarine; 200 g semi-soft dried apricots; 200 g Marzipan raw mass; 1 egg (size M); 1 pinch Salt; 1 TABLESPOON Cocoa powder; 1/2 packet (approx. 10 g) Gingerbread spice; 1 TEASPOON Potash; 1 TEASPOON salt of the hartshorn; 500 g Flour; 150 g chopped almonds; 50 g Whole milk couverture; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

350 g liquid honey
100 g + 2 tablespoons sugar
100 g Butter or margarine
200 g semi-soft dried apricots
200 g Marzipan raw mass
1 egg (size M)
1 pinch Salt
1 TABLESPOON Cocoa powder
1/2 packet (approx. 10 g) Gingerbread spice
1 TEASPOON Potash
1 TEASPOON salt of the hartshorn
500 g Flour
150 g chopped almonds
50 g Whole milk couverture
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Heat honey, 100 g sugar and fat at medium heat while stirring until the sugar is dissolved. Let cool for about 10 minutes. Finely dice the apricots. Finely grate 150 g marzipan. Add egg, salt, cocoa and gingerbread spice and marzipan to the honey mixture and mix. Mix potash, salt of deer horn and 2 tablespoons of water.
2
Add the flour to the honey mass and knead it smooth with the dough hooks of the hand mixer. Add almonds and apricots and knead briefly. Let dough cool down. Roll out the dough on a greased baking tray (approx. 32 x 39 cm). Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake from the oven, place on a cake rack and allow to cool. In the meantime, roughly chop the chocolate coating and melt it on a hot water bath. Roll out marzipan on a work surface sprinkled with icing sugar and cut out different stars. Brush the stars with water and roll them in 2 tablespoons of sugar. Pour the chocolate coating into a disposable piping bag. Cut off a small corner and squirt strips onto the cake. Let the chocolate coating dry.
3
Roll out marzipan on a work surface sprinkled with icing sugar and cut out different stars. Brush the stars with water and roll them in 2 tablespoons of sugar. Pour the chocolate coating into a disposable piping bag. Cut off a small corner and squirt strips onto the cake. Let the chocolate coating dry. Cut into 40 lozenges and cover with marzipan stars. Roll out 50 g marzipan on some icing sugar and cut out stars (2-3 cm Ø). Brush with water and sprinkle 2 tablespoons of sugar. Chop the couverture and melt it on a hot water bath. Pour into a freezer bag, cut off a small corner and spray as strips onto the dough. Let it dry. Cut into approx. 40 lozenges, decorate with stars
4
Roll out 50 g marzipan on some icing sugar and cut out stars (2-3 cm Ø). Brush with water and sprinkle 2 tablespoons of sugar. Chop the couverture and melt it on a hot water bath. Pour into a freezer bag, cut off a small corner and spray as strips onto the dough. Let it dry. Cut into approx. 40 lozenges, decorate with stars