Ginger Marzipan Cookies

Name: Ginger Marzipan Cookies
Total time: 13 h 15 min
Yield: 30
Cuisine: European, Mediterranean, Swiss
Ingredients: 1.5 cups All purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon Baking powder; 0.5 tablespoon ground cinnamon; 0.5 teaspoon Cardamom powder; 1 pinch ground Cloves; 0.25 teaspoon grated Nutmeg; 1 teaspoon Ginger powder; 0.5 cup clear honey; 0.5 cup sugar; 0.25 cup butter; 1 egg (beaten); 1 cup Marzipan; 1 beaten egg; 25 whole almonds; 1 cup powdered sugar; vanilla extract; 1 tablespoon hot water

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 13 h. 15 min.

Ready in

Calories:

125

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	125 kcal	(6 %)
Protein	1.88 g	(2 %)
Fat	3.82 g	(3 %)
Carbohydrates	21.74 g	(14 %)
Sugar added	11.86 g	(47 %)
Roughage	0.23 g	(1 %)

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Vitamin A	23.27 mg	(2,909 %)
Vitamin D	0.13 μg	(1 %)
Vitamin E	0.66 mg	(6 %)
Vitamin B₁	0.05 mg	(5 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	0.6 mg	(5 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	14.91 μg	(5 %)
Pantothenic acid	0.04 mg	(1 %)
Biotin	0.75 μg	(2 %)
Vitamin B₁₂	0.09 μg	(3 %)
Vitamin C	0.04 mg	(0 %)
Potassium	29.45 mg	(1 %)
Calcium	19.49 mg	(2 %)
Magnesium	9.5 mg	(3 %)
Iron	0.51 mg	(3 %)
Iodine	4 μg	(2 %)
Zinc	0.21 mg	(3 %)
Saturated fatty acids	1.09 g
Cholesterol	15.74 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

biberle

For the gingerbread: 1 ½ cups
All purpose flour; ½ teaspoon
baking soda; ½ teaspoon
Baking powder; ½ tablespoon
ground cinnamon; ½ teaspoon
Cardamom powder; 1 pinch
ground Cloves; ¼ teaspoon
grated Nutmeg; 1 teaspoon
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 icing: 1 cup
powdered sugar; vanilla extract; 1 tablespoon
hot water

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Preparation steps

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.

10.

Slice each roll at an angle into ovals, about 1.5cm|1/2" thick.

11.

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.

12.

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.