Ingredients
Dough:
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup GOLDEN BLOSSOM HONEY
1 cup sugar
2 tablespoons kirsch
1/2 cup candied orange peel
8 ounces (about 1 1/2 cups) almonds, finely chopped but not ground
Glaze:
2 tablespoons water
1/2 cup sugar
2 tablespoons confectioners’ sugar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°. Line the bottom and sides of a 10 1/2 x 15 1/2 x 1-inch jellyroll pan with foil. Butter foil or coat with non-stick cooking spray.
Dough:
In a bowl whisk together the first 6 ingredients.
In a large heavy saucepan heat honey and sugar over a medium low heat, stirring until sugar dissolves. Remove pan from heat and stir in kirsch, orange peel and chopped almonds. Mix into flour mixture until well combined. Cool 5 minutes.
Using floured hands, press dough evenly into prepared pan. Place in preheated oven and immediately lower oven temperature to 300°.
Bake 25 to 30 minutes until firm but not dry. Cool in pan on a rack. When cool, invert onto a flat surface, discard foil and turn right side up.
Prepare Glaze:
Cook water and sugar in a small saucepan over a medium low heat stirring until sugar dissolves. Add confectioners sugar and continue stirring until well blended. Remove from heat and immediately begin to brush glaze onto baked dough until cookies are completely coated. You will have to work quickly as glaze will harden. Let stand for 15 minutes and then cut into 2-inch squares.
Store cookies up to 2 weeks in an airtight container or freeze until ready to use.
Dough:
In a bowl whisk together the first 6 ingredients.
In a large heavy saucepan heat honey and sugar over a medium low heat, stirring until sugar dissolves. Remove pan from heat and stir in kirsch, orange peel and chopped almonds. Mix into flour mixture until well combined. Cool 5 minutes.
Using floured hands, press dough evenly into prepared pan. Place in preheated oven and immediately lower oven temperature to 300°.
Bake 25 to 30 minutes until firm but not dry. Cool in pan on a rack. When cool, invert onto a flat surface, discard foil and turn right side up.
Prepare Glaze:
Cook water and sugar in a small saucepan over a medium low heat stirring until sugar dissolves. Add confectioners sugar and continue stirring until well blended. Remove from heat and immediately begin to brush glaze onto baked dough until cookies are completely coated. You will have to work quickly as glaze will harden. Let stand for 15 minutes and then cut into 2-inch squares.
Store cookies up to 2 weeks in an airtight container or freeze until ready to use.
