Marzipan gingerbread

Ingredients for 1 servings:

• 125 g honey
• 2 eggs
• 250 g sugar
• 1 ½ tsp cinnamon
• 2 tsp gingerbread spice
• 1 organic lemon(s), grated peel
• ½ tsp potash
• ½ tsp ammonium bicarbonate
• 1 tbsp cherry brandy
• 425 g flour
• 200 g marzipan paste
• 400 g chocolate coating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

makes about 50 gingerbread cookies

Mix honey, eggs, sugar, cinnamon, gingerbread spice, and grated lemon zest in a bowl. Dissolve the potash and baking powder separately in 1 tablespoon of water (important!) and then add them to the dough along with the kirsch. Add the flour and knead well. Form the dough into walnut-sized balls and place them on a baking sheet lined with baking paper. Make a small hollow in the top of the balls and press a hazelnut-sized piece of marzipan into each one. Bake at 180°C (top/bottom heat, preheated) for 12-15 minutes. Let cool, then cover all over with the melted chocolate coating. Let the chocolate coating dry and then store the cookies in a tin. Makes approximately 50 gingerbread cookies.