Vegan Marzipan and Cinnamon Gingerbread À La Mäusle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g almond (s), very finely rated
- 100 g powdered suar
- 100 g marzipan, cut into small cubes
- 25 g water, well warm
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon
- 1 pinch (s) vanilla powder
- 1 pinch (s) salt
For the cast:
- 50 g powdered suar
- 1 teaspoon cinnamon
- Salt, a couple grains
- 0.5 teaspoon ½ lemon juice
- 2 teaspoons water
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the gingerbread together. If the dough is too firm or even crumbly, add another tablespoon of water.
- Preheat the oven to 200 degrees top / bottom heat.
- Line a baking sheet with parchment paper.
- Well either
- Shape 1 tablespoon of the dough into a ball, flatten it a little and place on the baking sheet.
- Or use a 5 cm gingerbread bell.
- Since we don`t like wafers that much, I leave them out. But it can also be done with wafers.
- Bake the gingerbread for about 15 minutes, until they are light brown around the edges.
- Let cool on the baking sheet.
- Now stir all the ingredients for the topping until smooth and brush the gingerbread cookies with them.
- And this is how it works with the Thermomix:
- Grind normal household sugar for 10 seconds, setting 10, to powdered sugar transfer.
- Also grind the almonds finely for 10 seconds on speed 8.
- Add the icing sugar and weigh in the remaining dough ingredients Mix at speed 3 for 30 seconds.
- Proceed as described above.
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