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Yield: 12 servings
Ingredients:
* 1 ts Cinnamon 1/2 c Almonds Ground
* 1 ts Allspice; Ground 1 ts Lemon Rind; Grated
* 1/4 ts Cloves; Ground 2 ea Eggs; Large
* 1/2 ts Salt 3/4 c Sugar
* 2 1/4 c Flour; Unbleached Unsifted 3/4 c Honey
* 1/2 ts Baking Powder 1/2 c
* 1 c Confectioners' Sugar 1 ts Rum
* 1/2 ts Almond Extract 1 tb ;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.
Ingredients:
* 1 ts Cinnamon 1/2 c Almonds Ground
* 1 ts Allspice; Ground 1 ts Lemon Rind; Grated
* 1/4 ts Cloves; Ground 2 ea Eggs; Large
* 1/2 ts Salt 3/4 c Sugar
* 2 1/4 c Flour; Unbleached Unsifted 3/4 c Honey
* 1/2 ts Baking Powder 1/2 c
* 1 c Confectioners' Sugar 1 ts Rum
* 1/2 ts Almond Extract 1 tb ;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.