| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Cookies, Desserts, German |
12 |
Servings |
INGREDIENTS
| 1 |
t |
Cinnamon |
| 1 |
t |
Allspice, Ground |
| 1/4 |
t |
Cloves, Ground |
| 1/2 |
t |
Salt |
| 2 1/4 |
c |
Flour, Unbleached Unsifted |
| 1/2 |
t |
Baking Powder |
| 1/2 |
c |
Almonds, Ground |
| 1 |
t |
Lemon Rind, Grated |
| 2 |
|
Eggs, Large |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Honey |
| 1/2 |
c |
Milk |
| 1 |
c |
Confectioners' Sugar |
| 1/2 |
t |
Almond Extract |
| 1 |
t |
Rum |
| 1 |
T |
Water |
INSTRUCTIONS
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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