INGREDIENTS

INSTRUCTIONS

Heat the oven to 350F.  Generously grease two 10-by-14-inch or larger
baking shets.  Stir together the honey, sugar, and kirsch in a
medium-sized saucepan over medium heat.  Heat the mixture, stirring,
until the sugar completely dissolves and the mixture is hot but not
boiling. Remove from the heat and stir in the spices, lemon peel,
candied peels, and almonds until completely incorporated.  Stirring
vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
will become very stiff. If the mixture feels sticky and too soft to
roll out, stir or knead in a bit more flour, but be careful not to
overflour. Set the mixture aside until cooled to barely warm.  Sprinkle
a work surface generously with flour.  Divide the dough in  half. Roll
out half of dough into an 8 1/2-by-13-inch rectangle,  frequently
running a spatula under the dough and dusting the work  surface. As
needed, also dust the top of the dough and the rolling  pin with flour.
Transfer the dough to a prepared baking sheet. Repeat  with the second
half of the dough. Prick the dough lightly all over  with the tines of
a fork.  Stagger the baking sheets on racks in the center third of the
oven;  switch positions halfway through the baking to ensure even
browning.  Bake for 13 to 16 minutes or until the dough top is just
tinged with  brown and slightly darker on the edges; avoid overbaking,
as cookies  will become crunchy and hard. Carefully run a spatula under
the dough  rectangles to loosen them from the pans.  When just cool
enough to handle, transfer the rectangles to a cutting  board and cut
away any uneven, dry edges using a large serrated  knife. Deeply score
the rectangles, but do not cut completely through  the surface,
lengthwise and crosswise, to yield 1-by-2 1/2-inch bars.  Return the
scored rectangles to the baking sheets. In a small  saucepan stir
together the powdered sugar, vanilla, and 3 tablespoons  of water until
thoroughly blended.  Bring the mixture to a boil,  stirring. Boil,
stirring, for 20 to 30 seconds, until smooth, very  fluid, and
translucent. Divide the mixture between the rectangles,  pour over the
top and quickly spread the glaze over the entire  surface.  Let stand
until the glaze sets and turns white again, about  1 hour.  Bend the
rectangles to break apart or cut through the score  marks to separate
into bars. Let stand until the glaze is dry and  hard. Pack airtight.
Store for up to 3 weeks or more.  Makes 50 to 60 1-by-2 1/2-inch bars.
[THE BALTIMORE SUN; November 25, 1990]  Posted by Fred Peters.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 28.7mg
Carbohydrates: 19.5g
Fiber: <1g
Sugar: 8.9g
Protein: 1.3g