Ginger Cookies with Chocolate Drizzle
Mix flour almonds, sugar, vanilla sugar, baking powder and ginger in a bowl and make a well in the center. Mix egg into center and place butter in small pieces evenly over flour. Chop all ingredients with a knife until mixture resembles coarse crumbs. Quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.
On a floured surface, roll out dough in a layer about 2-3 mm (approximately 1/8 inch) thick. First cut with a pastry wheel into strips about 3.5 cm (approximately 1 inch) wide, then cut crosswise into diamonds.
Place cookies on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F),12-15 minutes. Let cool on a wire rack.
Coarsely chop chocolate and heat in a double boiler. Stir until melted. Remove from heat and let chocolate cool briefly, but do not allow to solidify. Fill a small plastic bag with chocolate, then cut off a very small corner. Pipe chocolate over cookies to decorate and garnish with silver beads. Let chocolate dry completely. To serve, arrange cookies on a plate.