Honey and almond biscuits

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 14
Servings 0
Time 30 minutes

Ingredients

  • 450
    g
    cake flour
  • 10
    ml
    cinnamon
  • 2
    ml
    ground cloves
  • 2
    ml
    nutmeg
  • 5
    ml
    baking powder
  • 2
    ml
    bicarbonate of soda
  • 250
    ml
    honey
  • 200
    g
    sugar
  • 30
    ml
    Kirsch (cherry liqueur)
  • 100
    ml
    candied peel
  • 375
    ml
    almonds, finely chopped
  • 15
    ml
    water
  • 75
    ml
    castor sugar
  • 15
    ml
    icing sugar, plus extra for dusting
 

Method

25 minutes
 
Preheat oven to 160 °C. Mix flour, spice, baking powder and bicarbonate of soda together in a bowl. Heat honey and sugar over a low heat, stirring until sugar has melted. Remove from heat and stir in Kirsch, citrus peel and almonds. Add to flour mixture and stir well. Cool for five minutes. Press into a 26 x 36 cm baking tray lined with foil and greased. Place in oven and reduce temperature to 150 °C immediately. Bake for 25 minutes until firm, but not hard. Invert onto a board. Remove foil then invert again. Heat water and sugar over medium heat until sugar has dissolved. Sift in icing sugar and stir well. Pour over biscuits and brush to spread evenly. Slice into squares while still warm. Sprinkle with sifted icing sugar and store in an airtight container until ready to eat. Preparation time 30 minutes Baking time 25 minutes Oven temperature 160ºC VARIATION Extra spicy hazelnut biscuits Replace almonds with hazelnuts and add 10 ml ground ginger, 5 ml extra cinnamon and grated rind of one orange. Once out of the oven replace water with orange juice and add 10 ml grated orange rind, then brush onto biscuits. Sprinkle with a few extra chopped hazelnuts and cut into diamond shapes.
 

Read more on: bake
 

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