Summary

Ingredients

• g 1,000 flour (rye flour type 997)
• 500 g suar
• 125 g almond (s), round
• 50 g orane peel, finely chopped
• 500 g honey
• 4 g cinnamon
• 4 g clove (s)
• 2 g nutme blossom
• 2 g inerbread spice
• 2 g cardamom
• 4 egg (s)
• 15 g potash
• 15 g deer horn salt
• 4 tablespoon water to loosen the drives
• 400 g powdered suar
• 1 egg (s), including the egg white, water as required

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Instructions

1. Sift the flour and mix with the sugar, cinnamon, cloves, mace, gingerbread spices, cardamom, almonds and orange peel. Make a hole in the middle to put the dissolved honey. Process the honey and the mixed flour into a mass until the honey has cooled down a bit. Work in the whisked eggs and the dissolved raising agents and work everything into a smooth dough. This should shine.
2. Let the dough stand as needed, then roll it into rolls 2 - 3 cm in diameter and cut off even pieces. Place on a baking sheet lined with baking paper (not too close to each other) and bake brown at approx. 180 degrees for approx. 15 - 20 minutes. While still hot, dip in the prepared glaze and refrigerate.
3. Glaze: Mix egg white and water with powdered sugar. Not too fluid.