Summary

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

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Instructions

1. Knead all the ingredients for the gingerbread together. If the dough is too firm or even crumbly, add another tablespoon of water.
2. Preheat the oven to 200 degrees top / bottom heat.
3. Line a baking sheet with parchment paper.
4. Well either
5. Shape 1 tablespoon of the dough into a ball, flatten it a little and place on the baking sheet.
6. Or use a 5 cm gingerbread bell.
7. Since we don`t like wafers that much, I leave them out. But it can also be done with wafers.
8. Bake the gingerbread for about 15 minutes, until they are light brown around the edges.
9. Let cool on the baking sheet.
10. Now stir all the ingredients for the topping until smooth and brush the gingerbread cookies with them.
11. And this is how it works with the Thermomix:
12. Grind normal household sugar for 10 seconds, setting 10, to powdered sugar transfer.
13. Also grind the almonds finely for 10 seconds on speed 8.
14. Add the icing sugar and weigh in the remaining dough ingredients Mix at speed 3 for 30 seconds.
15. Proceed as described above.