Egg Liqueur Chocolate Bakery with Chocolate Orange Cinnamon Icing

For the Eggnog Chocolate Bakery with Chocolate-Orange-Cinnamon Glaze, preheat the oven to 180 °C and line a baking sheet with baking paper. Put all the ingredients for the dough except for the whole wheat flour and the cream of tartar baking powder in order in a bowl and mix well with a wooden spoon.

Sieve the whole wheat flour and sift the cream of tartar baking powder over it. Now quickly and without much stirring add the flour with the baking powder to the moist dough mixture, then spread on a baking sheet. Bake in the preheated oven for about 13 to 14 minutes.

At the end of the baking time, remove from the oven and let cool slightly. Now you can proceed as you like – you can cut out any shapes with cookie cutters, or simply cut triangles or diamonds.

For the glaze, melt the Lindor chocolate orange balls with the cinnamon in a melting pot in a bain-marie and then simply drag over the bakery in fine lines using a spoon.

Then let the eggnog chocolate bakery cool or dry.

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