| 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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