For the marzipan gingerbread, mix and knead all the ingredients for the dough. Roll out and place on a baking tray lined with baking paper, prick a few times with a fork and bake at 160 °C for about 15 minutes.
Let cool and spread with jam. Break up the raw marzipan and mix with about 150 to 200 g of powdered sugar Then knead together and roll out.
Divide the dough in half and place the marzipan on one half. Place the second half on top and spread a thin layer of Powidl Now cut the whole thing into strips (about 3 cm wide) and into pieces about 6 to 7 cm long.
Melt chocolate and butter in a water bath and coat the pieces with it. Leave to dry in a cool place and store in a cookie tin.
Preparation Tip:
The marzipan gingerbread can also be coated with white chocolate as desired. If you wish, you can also use a different jam.
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