- For the dough
- 150 grams butter
- 250 grams honey
- 250 grams sugar
- 100 grams ground almonds (peeled)
- 450 grams Pastry flour
- 1 teaspoon Gingerbread spice
- 1 teaspoon organic Oranges (zest)
- 1 egg
- 1 teaspoon potatoes
- 2 tablespoons Rum
- Pastry flour (for dusting)
For the dough, chop the butter into small pieces. Heat the butter, honey and sugar in a saucepan, stirring constantly, until the sugar has dissolved. Pour into a mixing bowl and let cool. Mix in the almonds, 400 grams (approximately 14 ounces) of flour, gingerbread spice, orange zest and the egg. Knead the ingredients together, adding flour as needed. Mix the baking soda and rum in a small dish, add to the dough and knead until the dough is no longer sticky.
Cover the bowl with plastic and chill overnight.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll the dough out on a floured surface. Use cookie cutters to cut out shapes. Place the cookies on the baking sheet and bake for 15-20 minutes. Remove from the oven, slide the parchment paper off of the baking sheet and cool.
For the decoration, stir the powdered sugar, lemon juice and, if necessary, a little water into a smooth icing. If desired, use food coloring to color portions of the icing. Brush the cookies with the icing, let dry and serve.