Lebkuchen Marzipan Cookies
These Lebkuchen marzipan cookies are a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g sugar
- 300 g honey
- 1 tsp cinnamon
- 0.5 tsp ground cardamom
- 150 g ground, peeled almond kernels
- 1 tsp potash
- 400 g flour
- 300 g marzipan raw mass
- 100 g powdered sugar
- 3 tbsp kirschwasser
- 100 g almond flakes
Instructions
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1.
Melt the sugar in a saucepan. Add the honey, warm and do not boil. Add the cinnamon and cardamom powder, remove from heat and let cool slightly. Add the almonds. Dissolve the potash in 2 tbsp water, stir into the flour mixture and knead well by hand. If needed add more flour. Shape the dough into two rolls about 4 cm thick, wrap in cling film and refrigerate overnight.
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2.
Knead the marzipan raw mass with powdered sugar and kirschwasser and shape into two rolls (thinner than the dough rolls but same length) on a dusted work surface, wrap in cling film and refrigerate overnight as well.
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3.
Preheat the oven to 160°C fan. Line baking trays with parchment paper. Cut 1.5 cm wide slices from the dough rolls and punch a hole in the middle the thickness of the marzipan rolls. Slice the marzipan rolls into 1.5 cm thick pieces, place one piece in each dough ring and press firmly. Roll the rings in almond flakes and arrange on a parchment-lined tray with space between them. Bake in the preheated oven for 12-15 minutes until light brown. Remove and cool on a wire rack.
