Nikolaus Honigkuchen (Little Santas

• Vegetarian

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 tbsp Fres lemon juice
  • 4 1/3 oz Liquid honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 1 Food color, red
  • 1 1/16 cup Powdered sugar
  • 1 Sugar

• Nuts & Seeds

  • 1/2 cup Almonds, ground

• Dairy

  • 1/3 cup Butter

• Desserts

  • 3 1/2 oz Marzipan

Found on baketotheroots.de

Ingredients

• 4.4 oz. (125g) liquid honey
• 1/4 cup (50g) brown sugar
• 1/3 cup (75g) butter
• 1 egg white
• 1/2 tsp. ground cinnamon
• 1 pinch of ground cloves
• 2 cups (250g) all-purpose flour
• 2 tsp. baking powder
• 1/2 cup (50g) blanched ground almonds
• 1 cup (125g) confectioners sugar
• 1–2 tbsp. fres lemon juice
• 3.5 oz. (100g) marzipan
• 1 tbsp. confectioners sugar
• red food color
• sugar pearls (black/silver)

Directions

• In a saucepan heat up the honey, sugar and butter until the sugar is dissolved.Let cool down a bit. Then whisk in egg white, cinnamon and cloves until well combined. Set aside. In a large bowl mix flour, baking powder and ground almonds. Add the honey mix and knead until you get a nice smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes. Preheat the oven to 435˚F (225°C). Line two baking sheets with baking parchment. On a floured surface roll out the dough to a thickness of 0.2 inches (5mm) and cut out five pointed stars (Ø 3.5 inch/9cm) and place them on the baking sheets. Roll out the remaining dough again to make more stars - all in all it should be 22 stars. Bake one baking sheet at a time for 5 minutes. Let the stars cool down on a wire rack. Mix confectioners sugar and lemon juice until you get a thick glaze. Fill in a piping bag and set aside. Mix the marzipan with 1 tbsp. confectioners sugar and color it red. Roll out the marzipan on a surface covered with confectioners sugar (or between two layers of plastic wrap). Cut out 11 large circles (Ø 2.4 inch/6cm) and 22 smaller circles (Ø 0.6 inch/1,5cm). Cut the circles in half. Use the big ones for the cap and the small ones for the hands. Use a bit of the sugar glaze to fixate them on the stars. Garnish the little Santa Stars with the sugar glaze and sugar pearls. Let them dry for 1 hour before you store them in a tin box with sandwich paper between each layer of stars. Store in a cool place.