Spiced Marzipan Cookies
- For the dough
- 150 grams sugar
- 300 grams honey
- 1 teaspoon cinnamon
- ½ teaspoon ground Cardamom
- 150 grams ground, blanched almonds
- 1 teaspoon potatoes (or baking powder)
- 400 grams Pastry flour
For the dough, melt the sugar in a saucepan. Add honey and heat until warm, but do not boil. Stir in cinnamon and cardamom, remove the pot from heat and let cool slightly. Add almonds. Stir potash in 2 tablespoons of water to dissolve, and add along with the flour to the sugar mixture. Knead well with your hands adding a little flour if needed. Shape the dough into two rolls of approximately 4 cm (approximately 1 1/2 inch) diameter, wrap in plastic wrap and refrigerate overnight. For the filling, mix marzipan with the powdered sugar and the kirsch and knead on a work surface dusted with powdered sugar. Shape into 2 rolls (thinner than the dough rolls, but as long), wrap in plastic wrap and refrigerate overnight. The next day, preheat the oven to 160°C (approximately 325°F) convection. Line baking sheets with parchment paper. Cut dough slices about 1.5 cm (approximately 3/4-inch) wide and cut out a hole in the center the thickness of marzipan rolls. Cut the marzipan rolls into 1.5 cm (approximately 3/4-inch) thick slices and place a marzipan disc in each ring of pastry and press down well. Roll in the sliced almonds and place on a baking sheet. Bake in preheated oven until light brown, 12-15 minutes.
Cool and on a wire rack and serve.