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Description

These little gingerbread confectionery are an absolute highlight during the Christmas season! I make them every year and they are always devoured in no time. The combination of marzipan, nuts and gingerbread spice is simply unbeatable. The cocoa nibs give them an extra crunch. They are a little more elaborate to prepare, but the effort is definitely worth it. Perfect for giving as a gift or snacking yourself! They taste best when they have been infused for a few days.

Ingredients (10 ingredients)

Preparation (6 steps)

Chop trail mix

Thermomix® Setting

5 sec/Speed 5

Put 250 g trail mix in the mixing bowl and chop for 5 seconds/speed 5. Transfer and set aside. Stir ammonium bicarbonate with 1 teaspoon of lukewarm water and set aside.

Prepare marzipan mixture

Thermomix® Setting

3 min/Speed 3,5

Roughly tear 400 g marzipan raw material and put it in the mixing bowl together with 4 egg whites (M), 200 g sugar and 1 pinch of salt. Stir for 30 seconds/speed 4. Then insert the butterfly and beat until creamy for 3 minutes/speed 3.5.

180

Mix dough

Thermomix® Setting

15 sec/Linkslauf Speed 2 Reverse

Add chopped trail mix (200g, save the rest for decoration), 2 teaspoons gingerbread spice and the stirred ammonium bicarbonate to the marzipan mixture in the mixing bowl and stir in for 15 seconds/reverse direction speed 2. Use the spatula to push down from the edge and, if necessary, stir again for 5 seconds/reverse direction speed 2.

Bake gingerbread

Preheat the oven to 190 °C top/bottom heat (convection oven 170 °C). Use 2 teaspoons to place approx. walnut-sized portions of the gingerbread dough on baking sheets lined with baking paper. Leave approx. 4 cm distance. Bake one after the other in the hot oven on the middle rack for 12 minutes each. Let cool completely on the baking sheets.

Melt glaze

Thermomix® Setting

5 min/122°F/Speed 2 50

Roughly chop 100 g chocolate coating (dark) and 200 g cake glaze (dark), place in a heat-resistant bowl and melt over a water bath. Alternatively: Put chocolate coating and cake glaze in the mixing bowl and melt for 5 minutes/50°C/speed 2.

300

Glaze and decorate gingerbread

Dip the cooled gingerbread upside down in the glaze and best remove excess glaze with a pastry brush. Place on baking paper, sprinkle with the remaining chopped trail mix and 2 tablespoons cocoa nibs and let dry completely.