Mini marzipan gingerbread

Ingredients for 1 servings:

• 250 g trail mix
• ¼ tsp ammonium bicarbonate
• 400 g marzipan paste
• 4 egg whites, size M
• 200 g sugar
• Salt
• 200 g hazelnuts, ground
• 2 tsp gingerbread spice
• 100 g chocolate coating, light or dark
• 200 g cake icing, light or dark
• n. B. Decoration, e.g. cocoa nibs, icing, sprinkles…

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes

makes about 40 pieces

Preheat the oven to 190°C (top/bottom heat) or 170°C (fan). Finely chop the trail mix. Stir the baking powder into 1 teaspoon of lukewarm water. Roughly tear/cut the marzipan, then mix it with egg whites, sugar, and a pinch of salt in a bowl using a hand mixer for 5 minutes until creamy. Add the ground nuts, gingerbread spice, baking powder, and 200g of trail mix and stir briefly. Using two teaspoons, place walnut-sized portions of gingerbread dough onto baking sheets lined with baking paper, leaving about 4cm between each. Bake one after the other in the hot oven on the middle rack for 12 minutes each. Allow to cool completely on the baking sheets. Roughly chop the chocolate coating and cake glaze and melt in a bowl over a hot water bath. Dip the gingerbread upside down into the glaze and brush off any excess glaze, ideally with a pastry brush. Place on baking paper/foil, sprinkle with the remaining trail mix and cocoa nibs, if desired, and let dry completely. Alternatively, decorate some of the mini gingerbread cookies with icing and colorful beads, etc. The mini gingerbread cookies will keep in the cookie tin for at least 3 weeks.