Honigherzen, Honey Hearts
25g margarine or butter
1 egg
pinch of cinnamon
pinch nutmeg
90g warmed honey
200g flour
½ tsp baking powder
grated rind of 1 lemon
40g ground almonds
100g castor sugar
Combine ingredients and leave for 30 mins.
Roll out to 1 cm thickness on a lightly floured board then cut out heart shapes. Bake at 180c till golden brown. Leave to cool. Prepare chocolate glaze by melting 60g chocolate with 2 tablespoons hot water over a low heat.
Add 60g icing sugar and mix well. Dip each biscuit to cover the top. Mix icing sugar with enough well beaten egg white to set and draw designs on each cookie.
