| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | German, Cookies, Desserts | 12 | Servings |
INGREDIENTS
| 1 | ts | Cinnamon |
| 1 | ts | Allspice; Ground |
| 1/4 | ts | Cloves; Ground |
| 1/2 | ts | Salt |
| 2 1/4 | c | Flour; Unbleached, Unsifted |
| 1/2 | ts | Baking Powder |
| 1/2 | c | Almonds, Ground |
| 1 | ts | Lemon Rind; Grated |
| 2 | Eggs; Large | |
| 3/4 | c | Sugar |
| 3/4 | c | Honey |
| 1/2 | c | Milk |
| 1 | c | Confectioners' Sugar |
| 1/2 | ts | Almond Extract |
| 1 | ts | Rum |
| 1 | tb | ;Water |
INSTRUCTIONS
ALMOND GLAZE Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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