My brother has asked my help in improving on a family holiday recipe for marzipan-filled gingerbread. This is made by spreading half the gingerbread batter in the pan, then laying down a chilled, rolled marzipan layer made from almond paste, egg white, and powdered sugar, and finally covering that with the rest of the gingerbread batter.
The gingerbread part of the recipe is a bit too crumbly, and dries out too fast after being cut and kept in cookie tins. I have ideas about ways to tweak it for more moisture, but thought I'd ask if anyone has a favorite recipe for a classic gingerbread that's moist and keeps well, and has a fairly thick batter (think brownie batter consistency). Unfortunately, my favorites have batters too thin to support the marzipan layer before baking - it will just sink into a thin batter.
Thanks for any ideas.