Ingredients
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200 g Nomix gluten-free flour 50 g almonds |
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Finishing: sunflower seeds, almond flakes yolk to smear with icing: 140 g powdered sugar + 1 egg white ca. 150 g marzipan paste 2 TBSP preserve for gluing together |
How to prepare
Heat up the honey and fat and mix them thoroughly with the remaining ingredients. Add coarsely chopped almonds last. Cover the dough in food wrap, for example, to protect it from going stale and store it in cold (ideally until the next day at least).
It is good to prepare the marzipan shapes in advance. Roll the marzipan into a thin layer and cut out shapes using one mould only. Let them “go stale” on a flat surface.
Roll the dough on a thoroughly dusted surface (it is very supple). It will be about 0.4 cm thick. Then cut out the desired shapes. You can dust with fine corn flour for example. Decorate the cut out pieces with the sunflower seeds according to your imagination. Bake on a tray (either using baking paper or dusting) at about 160-170 °C. Use the conventional heating program, not the the fan oven, to bake the gingerbread cookies gradually. Bake for about 12 minutes (depending on the size). Once baked, smear with whipped yolk and water lightly to make the cookies glossy. At this point, the cookies are prepared for sugar icing.
To prepare the icing, very thoroughly (use a fine sieve) sift 140 g of powdered sugar. It is necessary to remove all the sugar crystals. Then mix the sugar and egg white (M size egg, ca. 30 g of white) and beat until a white substance is achieved. If it is too thick, add drops of lemon juice. Use the sugar icing to write numbers on the selected gingerbread cookies. Once dry, glue them together using the preserve with marzipan.
Tip: If you only use the sugar icing to write the numbers, a half of the ingredient dose will suffice.
