I’ve had several goes at these since I first posted the recipe, and I think I’ve finally sorted the kinks out. So much so that the last lot I made prompted quite a few people to say they were so good they wanted to make them themselves. So I’ve decided to redo the recipe, incorporating all the changes I have now made to the original translation.
These are utterly delicious German spiced biscuits, with shades of gingerbread, but so much better you’ll never go back.
2 tbs oil and 2 tbs of water
Put all these in a saucepan, mix and warm gently until everything has melted. Shift it to a mixing bowl and let it cool.
I egg yolk
1 heaped tsp cocoa
6 drops of lemon oil/essence
1 tsp ground allspice
1/2 tsp nutmeg or ground mace
1 tsp cinnamon
1 tsp powdered ginger
250g flour and 1/2 heaped tsp each of baking powder and baking soda, sifted
Stir all these ingredients into the sugar mix.
Then add in:
75g almond meal
75g ground hazlenuts
40g flaked almond bits (quickly through a grinder is OK, but you still want small pieces, not meal)
50g finely chopped candied orange (or half of a small candied orange)
Zest of 1 lemon
40g dates and 40g chopped incaberries (also known as chinese or cape gooseberries). I blitzed these for a few seconds in a food mill to get very small pieces.
Knead lightly on a heavily floured bench and roughly flatten into a square. Take a lump, roll it into a ball and them place on tray, flattening a little.
Place on baking sheets and bake in a 180C oven for 20 minutes.
For the topping: thoroughly mix the leftover egg white with 125g icing sugar (I had none so I used caster sugar). Smear it over the top as soon as they come hot out of the oven.