John Myers
Ingredients for 50 servings:
- 40 g candied lemon peel, diced
- 1 egg(s)
- 1 tbsp honey
- 125 g sugar
- ½ tsp cinnamon
- 1 pinch of clove(s), ground
- 175 g flour
- 1 tsp baking powder
- 2 tsp coffee powder (for the glaze), instant
- 1 tbsp rum (for the glaze)
- 70 g powdered sugar (for the icing)
- 50 pieces of confectionery (chocolate mocha beans)
- 50 g almonds, chopped
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Christmas cookies with a twist – honey cookies with a coffee note
Finely chop the candied lemon peel and set aside. Whisk the egg with honey, sugar, cinnamon, and cloves until frothy. Stir in the almonds and candied lemon peel. Mix the flour and baking powder and gradually knead in with the dough hook of a hand mixer until a firm dough forms. Preheat oven to 180 degrees Celsius. With lightly floured hands, form the dough into cherry-sized balls and place them side by side on a baking sheet lined with baking paper (leaving some space between the balls, about 40 balls per baking sheet). Bake on the middle rack of the oven for about 12-14 minutes, until golden brown. Remove from oven and let cool. For the icing, completely dissolve the instant coffee in 1 tablespoon each of rum and water. Sift the icing sugar and stir in until there are no lumps (the amount of icing sugar can vary; the icing should be medium-thick and not runny). Dip the honey kisses, rounded tops up, into the icing and place them on a wire rack. Dab a little icing on the bottom of the mocha beans, place one on each cookie, and let it dry.
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