Filled gingerbread ducats

Ingredients for 1 servings:

• 150 g sugar
• 300 g honey
• 1 tsp cinnamon powder
• ½ tsp cardamom powder
• 150 g almonds, peeled and ground
• 1 tsp potash
• 400 g flour
• 300 g marzipan paste
• 100 g powdered sugar
• 100 g almond flakes
• 3 tbsp cherry brandy
• 2 tbsp water

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 30 minutes

Melt the sugar, add the honey, and heat. Add the cinnamon and cardamom. Remove the pan from the heat and let it cool slightly. Add the almonds. Dissolve the potash in 2 tablespoons of water, stir it into the honey along with the flour, and knead well with your hands. Add a little more flour if necessary. Form the dough into 2 logs (4 cm each), wrap in cling film, and chill overnight. Knead the marzipan, powdered sugar, and cherry brandy together. On a work surface dusted with powdered sugar, form into 2 logs. The logs should be thinner than the dough rolls, but just as long. Wrap in film and chill overnight. The next day, cut 1 1/2 cm wide slices from the dough rolls and cut out a hole in the center the same thickness as the marzipan roll. Cut the marzipan rolls into 1 1/2 cm thick slices. Place one slice into each dough ring and press down firmly. Roll the rolls in the almond flakes and place them at intervals on several baking sheets lined with baking paper. Bake in a preheated oven at 180°C for 12-15 minutes until light brown. Remove from the oven and let cool on a wire rack.