Ginger Marzipan Cookies
1 hr 15 min.
ready in 13 h. 15 min.
- For the gingerbread
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp Baking powder
- ½ Tbsp ground cinnamon
- ½ tsp Cardamom powder
- 1 pinch ground cloves
- ¼ tsp grated Nutmeg
- 1 tsp Ginger powder
- ½ cup clear honey
- ½ cup sugar
- ¼ cup butter
- 1 egg (beaten)
- 1 cup Marzipan
- To glaze
- 1 beaten egg
- To decorate
- 25 whole almonds
For the gingerbread: sift together the dry ingredients.
Heat the honey, sugar and butter in a large pan until melted. Do not boil.
Remove from the heat and gradually beat in the dry ingredients until the mixture comes away from the sides of the pan. Leave to cool for 5 minutes.
Put the dough into a bowl and beat in the egg.
Knead lightly on a floured surface until smooth. Add a little more flour if the dough is too sticky. Wrap in cling film and leave at room temperature for 12 hours.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.
Roll out the dough on a lightly floured surface into a rectangle about 1cm|3/8" thick. Cut the rectangle in half.
Shape the marzipan into a log, twice the length of a dough rectangle and cut in half.
Place a marzipan log on the centre of each dough piece. Wrap the dough around the marzipan, moistening the edge of the dough with water to seal, where it overlaps.
Slice each roll at an angle into ovals, about 1.5cm|1/2" thick.
Place on the baking trays and brush with beaten egg. Press an almond in each piece and bake for about 10 minutes until golden brown. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and beat in the vanilla and water until thick. Spread over the gingerbreads and leave to set.