Honey gingerbread cookies with marzipan and lemon glaze

Tip: tap a step to mark it as done.

1. For the dough, heat the honey, sugar, and butter, stirring until the sugar dissolves. Remove from the heat and let cool slightly. Separate the egg, reserving the white. Mix the yolk with the orange zest, vanilla, cocoa powder, gingerbread spice, and salt, then add to the honey mixture.

   Add the flour and baking powder and work into a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.

2. For the filling, combine the grated marzipan, powdered sugar, and spices. Divide the dough into 4 equal pieces. Roll each into an 8 × 24 cm rectangle and brush the edges with the reserved egg white.

   Divide the filling into 4 portions as well. On a work surface dusted with powdered sugar, roll each portion into a 24 cm log. Lightly brush the logs with cold water, place on the dough rectangles, and roll up tightly. Refrigerate for 2 hours.

3. Preheat the oven to 160 °C (325 °F) and line a baking sheet with parchment paper. Cut the rolls diagonally into 40 pieces, arrange on the baking sheet, and bake for 15 to 20 minutes.

4. Mix the powdered sugar with the lemon juice. Brush the glaze over the cooled cookies and let it dry.

Tip: Grate the marzipan straight from the refrigerator; soft marzipan sticks to the grater. Test the glaze on one cookie—if it runs off, thicken it with a little powdered sugar.

This recipe was translated from the Slovak original: Medové perníkové kekse s marcipánom a citrónovou polevou