Gingerbread pendant

Name: Gingerbread pendant
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 25 g Butter or margarine; 2 Eggs (size M); 250 g viscous honey; 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp a few drops of bitter almond baking oil; 1/2 TEASPOON Cinnamon; 500 g Flour; 1 strongly heaped tablespoons of cocoa powder; 1 package Baking Powder; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp To decorate.; 1 Egg Yolk; 2 TABLESPOONS condensed milk; 50 g shelled almonds; 60 g Pine nuts; 60 g Pistachio kernels; 1 package (50 g) candied cherries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

25 g Butter or margarine
2 Eggs (size M)
250 g viscous honey
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp a few drops of bitter almond baking oil
1/2 TEASPOON Cinnamon
500 g Flour
1 strongly heaped tablespoons of cocoa powder
1 package Baking Powder
7-10 Tbsp Flour
baking paper
7-10 Tbsp To decorate.
1 Egg Yolk
2 TABLESPOONS condensed milk
50 g shelled almonds
60 g Pine nuts
60 g Pistachio kernels
1 package (50 g) candied cherries

Directions

1
Mix fat, eggs, honey, sugar, vanillin sugar, lemon peel, bitter almond oil and cinnamon well together. Mix flour with cocoa and baking powder and knead into the honey mixture with the dough hooks of the hand mixer.
2
Knead on a floured work surface to a smooth dough and roll out to a thickness of approx. 1/2 cm. Cut out shapes as desired, e.g. rosettes, hearts, birds. Cut a hole in the middle of each form, round or in the shape of a heart, through which you can later pull a wide band.
3
Place the dough pieces on a baking tray lined with baking paper. Mix egg yolk and condensed milk well and brush the biscuits with it. Colourfully decorate hearts, rosettes and birds with almonds, pistachios, pine nuts and candied cherries.
4
Press on well. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes until golden brown. Let cool on a cake rack. Pull a red ribbon through the middle of the cookies.
5
Tie a bow and hang the gingerbread in the Christmas tree. Makes about 25 pieces.