INGREDIENTS

INSTRUCTIONS

For the bars: Combine the honey, oil, and sugar in a large heavy
saucepan over moderate heat. Cook, uncovered, for 10 to 15 minutes,
stirring occasionally, until mixture froths up and the sugar
dissolves. Remove from heat and cool 30 minutes. Preheat the oven to
350oF. Butter a 15 1/2 x 10 1/2 1-inch jelly roll pan and set aside.
Mix the flour, baking powder, cinnamon, allspice, cloves, nutmeg,
salt, almonds, citron, and orange peel in a large bowl and make a  well
in the center. Scrape the cooled honey mixture into the well in  the
dry ingredients. Add the eggs and stir into the mixture, then  slowly
incorporate the dry ingredients. The dough will be quite  stiff. Spread
in the prepared jelly roll pan, smoothing well into the  corners and
leveling the surface.  To decorate the bars: Score the top of the dough
into 24 squares by  dividing lengthwise into 6 strips and crosswise
into 4 strips. Center  a candied cherry half in each square, then
arrange an almond at the 5  and 10 o'clock positions and a citron wedge
at the 2 and 8 o'clock  positions, letting them radiate out from the
cherry like flower  petals. Bake the bars for 35 to 40 minutes, until a
wooden pick  inserted near the center of the pan comes out clean. Cool
the bars in  the upright pan on a wire rack to room temperature. Cut
into squares,  following the scored lines. Wrap airtight in plastic
wrap to prevent  the bars from drying. Makes 2 dozen cookies.  From The
New German Cookbook  Recipe by: MAILING LIST 1995  Posted to
recipelu-digest Volume 01 Number 445 by  ctlindab@mail1.nai.net on Jan
4, 1998

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