Gingerbread Ravioli

Ingredients for 1 servings:

• 200 g butter
• 200 g liquid honey
• 100 g sugar
• 1 egg(s)
• 450 g flour
• 60 g cocoa powder
• 4 tsp gingerbread spice
• 1 tsp baking powder
• 125 g biscuit(s) (Amarettini, Italian almond biscuits)
• 200 g jelly (blackcurrant jelly)
• 200 g jam (elderberry jam)
• 1 egg white
• Powdered sugar for decoration

Instructions

Working time approx. 55 minutes; Rest period approx. 1 day; Total time approx. 1 day 55 minutes

Heat the butter with honey and sugar until the sugar dissolves, then let cool slightly. Stir in the egg, flour, cocoa powder, spices, and baking powder and knead into a smooth dough. Wrap in cling film and chill for at least 24 hours. For the filling, mix the finely crumbled amaretti biscuits with the jam. Whisk the egg whites. Roll out the dough 2-3 mm thick and cut out 6 cm diameter circles using a scalloped cutter. Cut a cross in the center of half of the circles with a knife or pastry wheel. Brush the other half in portions with egg white and place 1/2 teaspoon of filling in the center of each circle. Place a cut circle on top of each circle and press down the edges. Place on baking sheets lined with baking paper. Bake at 200°C on the second rack from the bottom for 12-15 minutes. Once completely cooled, layer the dough between baking paper in cookie tins and dust with powdered sugar before serving. Shelf life at least 2 weeks.