Gingerbread with date filling

Ingredients for 1 servings:

• 70 g butter
• 125 g honey
• 70 g powdered sugar
• 5 g spice mix (gingerbread spice)
• 1 egg(s)
• 1 tbsp cocoa powder, unsweetened
• 250 g flour
• 1 tsp, leveled baking powder
• 200 g dates
• 125 g jam, (ginger)
• 35 g almonds (chopped)
• 1 egg(s)
• Cake icing
• Brittle (almond brittle)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Heat the butter, honey, and powdered sugar with a wooden spoon, stirring occasionally. Remove from the heat and whisk in the gingerbread spice, egg, and cocoa powder. Transfer to a mixing bowl and sift in the flour and baking powder. Knead with a dough hook until you have a slightly soft dough. Transfer this dough to a glass bowl and let it rest at room temperature overnight, covered with plastic wrap. The next day, halve, quarter, and finely dice the dates and simmer gently with the ginger jam for about 5 minutes. Stir in the chopped almonds and remove from the heat. Transfer to a bowl to allow the filling to cool slightly. Whisk the egg and set aside. Preheat the oven to 180°C and line a baking sheet with baking paper. Halve the dough and roll one half out thinly (about 3-4 mm) between two layers of baking paper. Use a 6cm round, serrated cookie cutter to cut out circles. Brush these lightly with beaten egg, and spread a little of the filling on one half. Fold the other side over to make half-moons, press the edges together, and place them on the prepared baking sheet. Bake in the oven for 12-15 minutes; the bottoms should be lightly browned. Remove from the oven and let cool on a wire rack. Heat the glaze, then lightly drizzle the gingerbread with it and sprinkle with almond brittle. Allow the glaze to dry thoroughly, then store in a tin.