Cherry-Almond Gingerbread Cookies
- 200 grams honey
- 50 grams brown sugar
- 75 grams butter
- 1 egg yolk
- 1 Tbsp Cocoa
- 1 lemon (zested)
- 2 tsps Gingerbread spice
- 2 tsps potatoes (or 1 teaspoon TK baking soda)
- 2 Tbsps Rum
- 300 grams Pastry flour
- 100 grams Almond slivers
- 50 grams finely chopped Candied lemon
- 50 grams raisins
Heat the honey, brown sugar and butter in a small saucepan until the sugar has dissolved. Remove from heat, transfer to a large bowl and let cool. Stir the egg yolks, cocoa powder and gingerbread spice into the cooled honey mixture. Mix the potash with the rum until smooth and stir into the mixture.
Stir in the flour, almond slivers, candied lemon peel and raisins. Knead until a firm dough is formed. Transfer the dough to a floured surface, roll out to about 1 cm (approximately 3/8 inch) thick and cut into 8 cm (approximately 3 inches) circles using a cookie cutter or drinking glass.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Place the gingerbread circles onto the prepared baking sheet and bake for 20 minutes. Remove from the oven and cool on a wire rack.
To decorate: Mix the powdered sugar and lemon juice together until smooth. Spread the glaze onto the cooled cookies and decoratively arrange the slivered almonds and candied cherries on top.