Basel gingerbread

Delicious aromatic gingerbread, covered with icing from sugar powder.
Make them very simple, but the dough should brew in the night in a
cool place.

150 g of brown sugar
225 g of honey
50 grams of lemon and orange candied fruits
300 g flour + a little more to roll the dough
100 g of chopped almonds
1 tsp. grated lemon peel
1 tsp. baking powder for dough
a pinch of salt
to ¼ tsp. grated nutmeg and carnation powder
1½ tsp. cinnamon powder
100 g of powdered sugar
2-3 tbsp. l. cherry tincture

The bottom and sides of the tray are covered with baking paper. Sugar
with honey warm in a saucepan and hold on the fire until the sugar has
melted. Let it cool down. Lemon and orange candied fruits finely chop.

Transfer the honey into a bowl. Add to it candied fruits, flour,
almonds, zest, baking powder, salt and spices. Mix the sticky dough
with a mixer.

Sprinkle the work surface lightly with flour and roll a layer about
the size of a pan and a thickness of 1 cm on it. Put the dough on a
baking tray, cover it with a towel and leave it overnight in a cool
place.

Heat the oven to 200 ° C (oven with convection up to 180 ° C). Bake
for 15-20 minutes. Remove from the oven. Mix the cherry tincture with
the powdered sugar and another hot layer of grease this mixture. Then
cut it into rectangles measuring 2.5 × 5 cm. Allow them to cool.