Honeycake

Summary

Ingredients

• 300 g honey, ood quality
• 300 g suar
• 2 egg (s)
• 250 g hazelnuts, coarsely round, slihtly roasted
• 70 g lemon peel, finely chopped
• 30 g orane peel, finely chopped
• 1 teaspoon, heaped cinnamon powder
• 0.5 teaspoon ½ clove powder
• 2 pinches cardamom, ground
• 1 pinch nutmeg, freshly grated
• 0.5 ½ orange (n), grated peel
• 2 cl kirsch or rum
• 10 g potash
• 600 grams flour

For painting:

• 1 egg yolk
• some condensed milk

For decoration:

• Almond (s), hazelnuts or cherries

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Instructions

1. Heat the honey in a saucepan until it is liquid. Allow to cool slightly. Mix the eggs with the sugar until frothy and stir in the cooled honey. Stir in the roasted hazelnuts, lemon peel, orange peel, orange zest and all the spices. Dissolve the potash in the schnapps and stir in. Finally add the flour and mix in until a compact dough is formed. Knead well and then let rest for 1 hour.
2. Then roll out 1/2 cm thick in portions. Either cut into rectangles or cut out circles (at least 6 cm in diameter) or other shapes. Place on a baking sheet lined with baking paper. Brush with whisked egg yolk with canned milk and decorate with peeled almonds, whole hazelnuts or halved slices.
3. Bake in a preheated oven at 180 ° for 15-18 minutes. Let cool and store in a tightly sealable jar.
4. We like these gingerbread cookies particularly well. I get blossom honey directly from the beekeeper. It is already available in good supermarkets today.

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