Advent Gingerbread Cookies
- For the dough
- 150 grams Candied lemon
- 100 grams candied orange
- 500 grams Pastry flour
- 8 eggs
- 400 grams sugar
- 2 tablespoons Vanilla sugar
- 400 grams ground almonds
- 2 teaspoons cinnamon
- 1 generous pinch cloves
- 1 pinch allspice
- 1 generous pinch Cardamom
- 1 teaspoon grated Lemon peel
- 2 teaspoons Baking powder
For the dough: Combine lemon peel, orange peel and flour and mince. Beat eggs, sugar and vanilla sugar until foamy.
Combine almonds, orange peel, lemon peel and spices. Combine remaining flour with baking powder and fold into butter mixture. Knead into a smooth dough.
Preheat the oven to 200°C (approximately 400°F).
Divide dough in half and roll out each half to finger-thick. Press onto 2 baking sheets lined with parchment paper. Bake for about 20 minutes. Remove from oven and let cool on a wire rack.
Use cookie cutters to cut out shapes from the 1 sheet of cooled cookie, as desired.
For the decoration: Combine powdered sugar and lemon juice. Divide in half and color each portion as desired.
Pour colored icing into piping bags and decorate cookies as desired.
From the second sheet of cookie, cut out 24 doors. Decorate doors as desired.
Let cookies set, then serve.