Lebkuchen hearts

Name: lebkuchen hearts
Cook time: 30 min
Total time: 100 min
Yield: 14
Ingredients: 425 g wholemeal flour; 200 g almond flour; 2 el biscuit and speculaas spices; 2 tl baking powder; tl salt; 225 g powdered sugar; 2 lemon; 1 medium sized egg; 1 egg; 150 ml semi skimmed milk; 250 g liquid honey; 5 g wheat flour to pollinate

Cookies from flour, gingerbread spices, baking powder, honey and egg.

Ingredients

Kitchen Stuff

1 cling film
1 rolling pin
1 baking paper
1 skewer
1 hand mixer

Directions

Mix wholemeal flour with the almonds flour, spices, baking powder, salt and icing sugar.
Clean the lemon. Grate the yellow skin of the lemon and add to the flour.
Split the egg and keep the protein separate.
Add the egg yolk to the flour together with the rest of the eggs, the milk and honey and knead with your hands into a cohesive dough.
Pack in cling film and leave to rest for 1 hour.
Preheat the oven to 180 ° C.
Roll out the dough on a floured sheet to a 1 cm thick sheet.
Cut out 14 hearts, place on a baking tray covered with parchment paper and bake in the oven for about 10 minutes. They hardly need to color.
If you want to hang the hearts on a string, make a hole with a satay stick. Let the hearts cool.
Meanwhile, whisk the retained egg white stiffly with a mixer. Mix with the rest of the icing sugar into a glaze.
Put the glaze in a cornet folded from baking paper and decorate the lebkuchen hearts with it.