Ingwer-Mandeln-Taler (Ginger-Almond Cookies)

A new cookie addition to my christmas cookies collection this year.  I added ground almonds and chopped ginger in the dough, cut them into rounds and placed each on a wafer before baking.  Finally, each cookie is glazed with icing sugar and topped with a candied cherry wedge and sliced almonds.

Ingredients (yields about 60 pcs):
130 g butter
130 g honey
120 g sugar
1 egg yolk
300 g plain flour, to be sifted together with gingerbread spice and baking powder
10 g Lebkuchengewürz or gingerbread spice
2 tsp baking powder
50 g ground almonds
150 g marzipan, to be cut up into small pieces
50 g candied ginger, to be finely chopped

Backoblaten (5 cm in diameter) or baking wafers
candied cherries, to be cut into wedges
almond sticks
100 g icing sugar
1 tbsp lemon juice

Method:
In a saucepan, heat honey, butter and sugar until melted. Remove from heat and leave aside to cool down completely.  Pour into a mixing bowl and add egg yolk.  Mix well.  Then, add flour mixture and ground almonds.  Knead well before adding marzipan and candied ginger.  Knead again until all are well combined.

On a floured worktop, roll out dough to a thickness of 5 mm.  By using a cutter with a diameter of 5 cm, cut circles and place them on Oblaten.  Arrange on a baking tray which is lined with baking paper. Bake in a preheated conventional oven at 175° C (fan oven:  155° C) for about 12 to 15 minutes.  Once done, remove from oven and leave to cool down completely.

In a small bowl, mix icing sugar and lemon juice to a thick consistency.  Glaze cookies with icing and arrange a cherry wedge with 2 almond sticks on top as shown in above photo.  Leave to dry overnight before storing in the tin - each layer to be lined with pergament paper.

Happy Baking!