Summary

Ingredients

• 300 g honey
• 150 g cane suar
• 100 g walnuts, rouhly chopped
• 100 g almond (s), rouhly chopped
• 1 tablespoon cinnamon
• 1 teaspoon gingerbread spice
• 1 pinch ginger powder
• 20 cl kirsch
• 400 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 50 g lemon peel, as needed
• 50 g orane peel, as required
• 100 g powdered suar, for the laze
• 1 tablespoon lemon juice, for the glaze
• 1 tablespoon kirsch for the glaze

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Instructions

1. Bring honey and sugar to the boil together in a small pan. Add to the flour and baking powder in a bowl. Add the nuts, spices, salt and cherry brandy. If desired, add a little more finely diced cedar fruits.
2. Knead together lightly and roll out while still warm. To do this, put a lot of flour on a baking mat and turn the sticky dough several times and dust it with flour again and again.
3. Roll out the dough 1/2 cm thick and cut into small 4 x 4 cm squares.
4. Makes about 75 pieces.
5. Spread these on 2 to 3 baking trays lined with baking paper and leave to dry for at least 1 to 2 hours. Also works overnight.
6. Preheat the oven to 165 ° C hot air (top / bottom heat correspondingly higher) and push the trays into the oven one after the other for approx. 12-15 minutes.
7. Brush with glaze while still hot and allow to cool on a wire rack.
8. Variation: Place the whole dough on the tray, let it dry and bake. Immediately afterwards spread the glaze on the hot dough and then cut into squares.
9. Treats belong in tightly closing tin cans. They can be kept for a long time in them. But if you like it softer, you can leave it in the air for a few hours.