Liegnitzer Bombs

Summary

Ingredients

• 300 g honey, liquid
• 200 g suar
• 125 g butter
• 30 g cocoa powder
• 3 egg (s)
• 1 orange (s), untreated, which the grated peel
• 2 tablespoon orange juice
• 2 teaspoons cinnamon
• 2 teaspoons clove (s), ground
• 1 teaspoon cardamom
• 200 g marzipan raw mixture
• 100 g cherry (s), candied
• 100 g orane peel
• 1 tablespoon rose water
• 200 g apricot jam
• 2 tablespoon water
• 300 g couverture
• 400 g flour
• 100 g lemon peel. diced
• 3 teaspoons baking powder
• 100 g almond (s), chopped

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Instructions

1. Put honey, sugar and butter in a saucepan and heat while stirring until the sugar has melted, allow to cool. Stir in cocoa, eggs, orange peel, orange juice and spices. Mix the flour, baking powder, the finely diced lemon peel and almonds, add the honey mixture and knead everything into a smooth dough.
2. For the molds, cut 5 cm wide strips from double, extra-strong aluminum foil. Put together rings (5 cm diameter) with paper clips, place on a greased tray lined with baking paper and pour in a layer of dough. (It is easier with special baking rings, which are not available everywhere. You could, however, remove the lids from small tomato paste jars and, when these are clean, coat the edge with fat and cover with baking foil).
3. Mix the marzipan mixture, the cherries cut in half, the finely diced orange peel and the rose water and pour onto the dough.
4. Put a second layer of dough on top and bake the bombs in a preheated oven at 180 ° C for about 20 minutes. Remove aluminum foil or baking ring, let cool.
5. Strain the jam through a sieve and heat it with the water in the pan. Brush the pastry with it. Melt the couverture and coat the cooled bombs with it.