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instruction
Preheat the oven to 170°C. Coarsely chop the almonds and cut the candied peel into small pieces. Sift the flour with the baking powder, the four spices and the cinnamon.
In a saucepan, melt the honey and sugar over a low heat. Off the heat, add the almonds and zest to this mixture, then the Kirsch. Finish with the flour/yeast/spices mix.
Butter a 26 x 32 cm genoise pan and line it with buttered baking paper. Roll out the dough into the pan to a thickness of about 1 cm (rather 2 cm for me).
Bake for 20-25 minutes (add 5-10 minutes of baking time if the gingerbread is thicker).
Meanwhile, prepare the icing. Sift the icing sugar, then mix with a whisk with 1 tablespoon of lemon juice and two tablespoons of water.
As soon as the Läckerli is cooked, spread it with the icing, wait for it to cool and cut into squares, more or less large! It keeps very well in a metal box. You can give them as gifts in small sweet bags, for example!
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