Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs 25 mins
Total Time:
3 hrs
Servings:
30
Yield:
30 gingerbread cookies
Ingredients
Icing:
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough.
Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets.
Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes.
Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.
Cook's Notes:
Substitute ground hazelnuts for the almonds if preferred.
If you plan to hang the cookies, make a small hole at the top of their heads before baking.
Nutrition Facts (per serving)
160
Calories
9g
Fat
19g
Carbs
3g
Protein
