<p>Christmas, comfort and tradition are the first three words, that come to our mind when we think about gingerbread biscuits. There was no Christmas in our life spent without nibbling gingerbread cookies, that to this day, still manage to bring a perfect Christmassy feeling of warmth, love and care, only in few bites. We created this recipes in December 2014, and were very happy with the result, moist, spicy, quickly melting, but still leaving the pleasant cinnamon - ginger aroma. </p>
Prepare the paste. Blend the candied oranges and the marzipan in a blender, until you get a fine paste.
In a large bowl, sift the flour.
Using an electric mixer or a stand mixer combine the egg, both sugars and the honey. Combine the egg mixture with the flour. Add roughly chopped almonds, the marzipan paste, whipped egg white, 1/2 tsp nutmeg powder, 1/2 tsp ginger powder, 1/2 tsp pimento, 1/2 tsp cardamon powder, 2 tsp cinnamon powder, 1 tsp salt flower.
Incorporate all ingredients using a wooden spoon, to form a smooth dough. Shape in a cylinder, diameter 3cm / 1inch and leave to rest for 1 hour in a refrigerator.
Preheat the oven to 180°C / 355°F. Cut the dough into 1,5cm / 0,5 inch thick slices and bake on a baking tray, lined with parchment paper for 15 minutes. While still hot, coat in a mixture of egg white and icing sugar.