½ tablespoon candied orange peel or apricots, finely chopped
For the icing:
225 g icing sugar
1 egg white
Juhised
'Preheat the oven to 180°C
Use the blender with the interval switch to grind the flour, the nuts, almond flakes, cocoa, cinnamon, ginger, cloves, salt, baking powder, soda and orange essence to make a spiced nut flour. Use the food processor bowl and the steel blade to cream the butter, honey and sugar.
Add the eggs one by one to the butter-honey mixture. Then add the nutty flour and the plain flour bit by bit before adding the orange peel or apricots. Mix with the interval switch as briefly as possible.
Put the dough on a floured work surface and roll it out to 5 mm thickness. Use variously shaped cookie cutters (stars, hearts, trees etc.) to cut out festive shapes and put them on a cookie sheet lined with baking paper. (Or form small balls with wet fingers, put them on a cookie sheet and flatten them by pressing down).
Bake in the oven for 15 minutes. Remove and cool on a rack.
To make the icing: mix the icing sugar and egg white. Decorate the cold cookies with the icing using a piping bag or empty plastic syringe.
45 minutes preparation time + 15 minutes oven time + 15-30 minutes for decoration
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