🍰 Crunchy Gingerbread Balls with Icing

Name: Crunchy Gingerbread Balls with Icing
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g almond kernels (peeled); 50 g dates; 200 g flour; 1 tsp baking powder; 1 pinch salt; 0.5 tsp cinnamon powder; 0.5 tsp ginger powder; 0.5 tsp mace; 1 pinch ground cloves; 50 g orange peel; 50 g lemon peel; 100 g marzipan raw mass; 125 g apricot jam; 4 eggs; 200 g brown sugar; 50 almond kernels (peeled); 100 g powdered sugar

90 kcal · 30 min · 4 servings

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Ingredients

125 g almond kernels (peeled)
50 g dates
200 g flour
1 tsp baking powder
1 pinch salt
0.5 tsp cinnamon powder
0.5 tsp ginger powder
0.5 tsp mace
1 pinch ground cloves
50 g orange peel
50 g lemon peel
100 g marzipan raw mass
125 g apricot jam
4 eggs
200 g brown sugar
50 almond kernels (peeled)
100 g powdered sugar

Instructions

1. Roast the nuts in a pan without oil until golden brown.
2. Let the nuts cool down completely.
3. Pit the dates and chop them finely.
4. Mix the flour with the baking powder, salt, cinnamon, ginger, mace, and cloves in a bowl.
5. Finely chop the cooled nuts in a food processor.
6. Add the candied orange peel, candied lemon peel, and chopped dates to the food processor.
7. Pulse everything together until finely chopped.
8. Transfer the nut-date mixture into a large mixing bowl.
9. Add the crumbled marzipan to the bowl.
10. Add the jam to the mixture.
11. Add the eggs to the bowl.
12. Add the brown sugar to the bowl.
13. Add the prepared flour mixture to the bowl.
14. Knead all ingredients into a homogeneous dough.
15. Cover the bowl.
16. Place the dough in the refrigerator overnight.
17. Preheat the oven to 160 degrees Celsius.
18. Turn off the fan or convection setting.
19. Set the oven to top and bottom heat.
20. Take about one tablespoon of dough.
21. Shape it into a ball the size of a walnut.
22. Slightly flatten the ball.
23. Place the dough pieces side by side on a baking sheet lined with baking paper.
24. Place one almond on top of each dough piece.
25. Bake the gingerbread cookies for about 15 minutes until golden brown.
26. Remove the baking sheet from the oven.
27. Place the baking sheet on a wire cooling rack.
28. Let the gingerbread cookies cool on the baking sheet.
29. Put the powdered sugar into a small bowl.
30. Add 3 to 4 tablespoons of water to the powdered sugar.
31. Stir the powdered sugar and water into a thin glaze.
32. Take the still hot gingerbread cookies out of the oven.
33. Brush the hot gingerbread cookies with the glaze.
34. Let the glazed gingerbread cookies cool completely on the baking sheet.

Nutrition per serving

kcal: 90
Protein: 2 g · Fett/Fat: 3 g · Carbs: 13 g