- For the dough
- 100 grams butter
- 200 grams honey
- 200 grams sugar
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 teaspoon Ground cinnamon
- 1 ½ teaspoons Gingerbread spice
- 1 teaspoon lemon zest
- 1 Vanilla bean (seeds)
- 1 egg
- 1 teaspoon potatoes
- 2 tablespoons Rum
For the dough, put butter in pieces with the honey and sugar in a saucepan and heat while stirring until the sugar has dissolved. Pour the mixture into a large mixing bowl and let cool.
Add the almonds with the flour, spices and eggs and thoroughly knead with dough hook of a hand mixer (maybe even adding a little flour). Stir the potash with rum, add to the dough and knead until the dough until further shines and no longer sticky. Cover the bowl with a plastic wrap and let rest in the refrigerator overnight. Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Roll out the dough on a floured surface and cut large (about 10 cm/approximately 4 inch) figures using a template or cutter.
Bake in preheated oven for 15-20 minutes. Remove from oven, pull the parchment paper off the baking sheet and let cookies cool on paper on a wire rack.
For decoration, beat the egg whites until stiff, adding powdered sugar and beating until a thick and shiny icing forms.
Place the icing in a freezer bag, cut off a tiny corner and decorate the figures. Top as desired with sugar pearls. Allow everything to dry well and serve.