Cinnamon gingerbread cookies

  • 300 g honey
  • 150 g Sugar
  • 150 g butter or margarine
  • 600 g flour
  • 150 g ground almonds
  • 1 TL Baking powder
  • 3 TL Cinnamon
  • 125 g Orangeat
  • 2 Eggs (size M)
  • 150 g Marzipan raw mass
  • 20 peeled hazelnut kernels
  • 50 g Icing sugar
  • 2 EL small sugar pearls
  • flour
  • baking paper
105 minutes
Heat honey, sugar and fat in a saucepan and stir until the sugar has dissolved. Allow to cool slightly. Mix the flour, almonds, baking powder and cinnamon. Chop 75 g of orange peel very finely. Separate an egg. Work the flour mixture, chopped orange peel, whole egg and egg yolk into the honey mixture with the dough hook of the hand mixer. Let the dough rest for about 1 hour. Finely chop the marzipan and the remaining orange peel in the universal chopper and knead. 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 create 'loops', place a hazelnut on top of each. Place on the baking sheet lined with baking paper and bake in the preheated oven (electric stove: 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 sheet lined with baking paper and bake at the same temperature for 12-16 minutes, depending on the size. Let cool on a wire rack. Mix half of the powdered sugar with a little water to form a thick icing and use it to paint the animals' eyes and head. Press colored sugar pearls into the wet molding as eyes and noses. Let dry. Dust the figures with powdered sugar as desired. Makes approx. 20 loops and 30 figures
Working time approx. 1 1/2 hours. Baked on 2 baking trays
1 portion approx:
  • 7180 kcal
  • 30020 kJ


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