Nut and Spice Cookie Recipes - Marzipan Filled Honey Drops

 

Ingredients 

 

Sweet Honey Dough:

• 1 cup/150 g all­purpose/plain flour

• 2/3 cup/100 g rye flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp aniseeds

• 1/2 tsp finely grated nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 1 cup/250 ml honey

• 1/4 cup/50 g granulated sugar 

Marzipan Filling:

• 14 oz/400 g marzipan, softened

• 2/3 cup/100 g confectioners'/Icing sugar

• 1/2 tsp lemon juice

• 1 tsp finely grated lemon zest

• 1 tbsp cornstarch/corn flour

• 1 tbsp confectioners'/icing sugar

• 3/4 cup/180 ml hot water

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Method:

1. Sweet Honey Dough: Sift the all-purpose and rye flours, the baking soda, cinnamon, aniseeds, nutmeg, ginger, and salt into a large bowl.

2. Heat the honey and sugar in a small saucepan over low heat until the sugar has dissolved completely. Cool for 15 minutes. Use a wooden spoon to work the honey mixture into  the dry ingredients to form a smooth dough.

3. Cover with a clean kitchen towel and let rest at room temperature for 3 days. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

4. Marzipan Filling: Knead the marzipan, confectioners' sugar, and lemon juice and zest until smooth. Roll the honey dough out on a lightly floured surface into three 12 x 4-inch (30 x 1 Q-cm) strips.

5. Shape the marzipan filling into logs of the same length as the dough strips. Place the marzipan logs on top of the dough strips and fold over the dough to seal.

6. Slice the filled dough 1 inch (2.5 cm) thick and place cut-side up 1 inch (2.5 cm) apart on the prepared cookie sheets.

7. Bake for 12-15 minutes, or until just golden at the edges. Transfer to racks. Toast the cornstarch in a frying pan for 3-4 minutes, or until lightly golden, shaking the pan constantly.

8. Add the confectioners' sugar and water and bring to a boil, stirring constantly. Remove from the heat and drizzle over the cookies while warm.