Walnut angel eyes with ginger

Name: Walnut angel eyes with ginger
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 125 g Walnut kernels; 250 g cold marzipan paste; 100 g + 200 g + a little + 1 tablespoon icing sugar; 100 g crushed almonds; 1 TEASPOON Cinnamon; 3 Protein (Gr. M); 80 g candied ginger slices in syrup; 1 TEASPOON Lemon juice; 1 package Orange-Back; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

125 g Walnut kernels
250 g cold marzipan paste
100 g + 200 g + a little + 1 tablespoon icing sugar
100 g crushed almonds
1 TEASPOON Cinnamon
3 Protein (Gr. M)
80 g candied ginger slices in syrup
1 TEASPOON Lemon juice
1 package Orange-Back
baking paper

Directions

1
Finely grind the walnuts in the universal chopper. Grate marzipan in a bowl. Add 100 g icing sugar, walnuts, almonds, cinnamon and 2 egg whites. Knead with the dough hooks of the mixer.
2
Line two baking trays with baking paper. Dust a work surface with some icing sugar. Roll out the dough about 6 mm thick, cut out about 40 circles (about 4 cm Ø), knead the dough again and again, roll out and cut out again.
3
(Important: Dip the cookie cutters in icing sugar from time to time, otherwise the dough will stick!) Put the biscuits on the trays.
4
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1 or see manufacturer). Cut out 4 circles from each ginger slice with a perforated nozzle (13 mm Ø). Sieve 200 g icing sugar for the icing.
5
Beat 1 egg white until stiff, gradually stir in icing sugar, lemon juice and orange bake. Brush the biscuits thickly with icing, place one ginger rice in the middle of each icing. Bake in a hot oven for 15-17 minutes one after the other.
6
Let it cool down. Dust with icing sugar.