Summary

Ingredients

• 125 g honey
• 250 grams sugar
• 1 ½ teaspoon cinnamon
• 2 teaspoons gingerbread spice
• 1 lemon (s), grated zest
• 0.5 teaspoon ½ potash
• 0.5 teaspoon ½ deer horn salt
• 1 tablespoon kirsch
• 425 g flour
• 200 g marzipan raw mixture
• 400 g couverture
• 2 egg (s)

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Instructions

1. Mix honey, eggs, sugar, cinnamon, gingerbread spice and grated lemon zest in a bowl. Dissolve the potash and deer horn salt separately in 1 tablespoon of water (important!) And then add to the batter together with the kirsch. Add the flour and knead everything well.
2. Shape the dough into walnut-sized balls and place them on a baking sheet lined with baking paper. Make a small hollow in the top of the balls and press in a hazelnut-sized portion of marzipan.
3. Bake at 180 ° C (top / bottom heat, preheated) for 12-15 minutes. Let it cool down and then cover it all around with the dissolved couverture. Let the couverture dry and then store the biscuits in a tin can.