Name: Honey and almond biscuits
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 450.00 g flour cake; 10.00 ml cinnamon ground; 2.00 ml cloves ground; 2.00 ml nutmeg ground; 5.00 ml Baking powder; 2.00 ml Bicarbonate of soda; 250.00 ml honey; 200.00 g sugar; 30.00 ml kirsch; 100.00 ml mixed citrus peel; 375.00 ml almonds finely chopped; 15.00 ml water; 75.00 ml castor sugar; 15.00 ml icing sugar

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Ingredients (14)

450.00 g	flour — cake
10.00 ml	cinnamon — ground
2.00 ml	cloves — ground
2.00 ml	nutmeg — ground
5.00 ml	Baking powder
2.00 ml	Bicarbonate of soda
250.00 ml	honey
200.00 g	sugar
30.00 ml	kirsch
100.00 ml	mixed citrus peel
375.00 ml	almonds — finely chopped
15.00 ml	water
75.00 ml	castor sugar
15.00 ml	icing sugar

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Method:

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.