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Nikolaus Honigkuchen (Little Santas)

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 5
  • Total Time: 90
  • Yield: 22 1x

Ingredients

Scale

For the dough

  • 4.4 oz. (125g) liquid honey
  • 1/4 cup (50g) brown sugar
  • 1/3 cup (75g) butter
  • 1 egg white
  • 1/2 tsp. ground cinnamon
  • 1 pinch of ground cloves
  • 2 cups (250g) all-purpose flour
  • 2 tsp. baking powder
  • 1/2 cup (50g) blanched ground almonds

For the decoration

  • 1 cup (125g) confectioner’s sugar
  • 1–2 tbsp. fres lemon juice
  • 3.5 oz. (100g) marzipan
  • 1 tbsp. confectioner’s sugar
  • red food color
  • sugar pearls (black/silver)

Instructions

  1. In a saucepan heat up the honey, sugar and butter until the sugar is dissolved.Let cool down a bit. Then whisk in egg white, cinnamon and cloves until well combined. Set aside.
  2. In a large bowl mix flour, baking powder and ground almonds. Add the honey mix and knead until you get a nice smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
  3. Preheat the oven to 435˚F (225°C). Line two baking sheets with baking parchment. On a floured surface roll out the dough to a thickness of 0.2 inches (5mm) and cut out five pointed stars (Ø 3.5 inch/9cm) and place them on the baking sheets. Roll out the remaining dough again to make more stars – all in all it should be 22 stars. Bake one baking sheet at a time for 5 minutes. Let the stars cool down on a wire rack.
  4. Mix confectioner’s sugar and lemon juice until you get a thick glaze. Fill in a piping bag and set aside.
  5. Mix the marzipan with 1 tbsp. confectioner’s sugar and color it red. Roll out the marzipan on a surface covered with confectioner’s sugar (or between two layers of plastic wrap). Cut out 11 large circles (Ø 2.4 inch/6cm) and 22 smaller circles (Ø 0.6 inch/1,5cm).
  6. Cut the circles in half. Use the big ones for the cap and the small ones for the hands. Use a bit of the sugar glaze to fixate them on the stars. Garnish the little Santa Stars with the sugar glaze and sugar pearls. Let them dry for 1 hour before you store them in a tin box with sandwich paper between each layer of stars. Store in a cool place.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/nikolaus-honigkuchen/