Cinnamon Crisp Cookies

Ingredients

• 50 g Ritter Sport (White Cinnamon Crisp)
• 195 g honey
• 65 g cane sugar
• 195 g flour
• 130 g chopped almonds
• 3 g clove powder
• 3 g cinnamon
• 3 g nutmeg
• 25 g chopped lemon zest
• 25 g orange zest
• 1 pinch salt
• 3 tbsp kirschwasser
• 3 g potash
• 100 g Ritter Sport (White Cinnamon Crisp)

Instructions

1. 1.

   Chop the chocolate finely. Melt honey with sugar in a low‑heat saucepan. Mix the crushed chocolate with flour, almonds, spices, lemon and orange zest, and salt. Add the honey‑sugar mixture and 2 tbsp Kirschwasser, stir well. Then whisk the potash with the remaining Kirschwasser until smooth, add it to the dough, and knead everything into a single dough. Cover and refrigerate overnight.

2. 2.

   Preheat oven to 180 °C (convection: 160 °C, gas: level 2). Line a baking sheet with parchment paper.

3. 3.

   Roll out the dough on a lightly floured surface to about 5‑7 mm thickness and place it on the baking sheet. Bake in the center of the oven for 15‑20 minutes.

4. 4.

   Meanwhile, chop chocolate again and melt it over a water bath at about 40 °C. Brush the still hot cookie sheet with the melted chocolate and cut immediately into strips about 4 cm wide, then into 4 × 4 cm squares.