Summary

Ingredients

• 1.6 kg flour
• 1 ½ kg honey
• 550 g suar
• 175 g orane peel
• 175 g lemon peel
• 60 g cinnamon
• 2 pinches clove (s), ground
• 0.5 teaspoon ½ nutmeg, finely grated
• 1 lemon (s), untreated, zest and juice
• 3 cl kirsch
• 20 g salt (shoot salt)
• 2 teaspoons potash
• 750 g almond (s), rouhly chopped

For the glaze:

• 300 ml water
• 400 g suar

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Instructions

1. Spread the flour in a ring on the table, leaving the center free for other ingredients. Sprinkle the spices with orange peel and lemon peel over the flour. Spread half of the almonds on the inner edge of the ring. On top of the flour are the salt, potash and kirsch so that they are not scalded.
2. Put the honey and sugar in a saucepan and let it heat up well, but never let it boil. Put the other half of the almonds in the hot honey. Now put this mixture in the middle of the ring and work it into a firm dough with the help of a spatula and a ladle. Caution, do not mix the shoot salt with the hot honey mixture.
3. The rest of the preparation is like other treats. Do not roll out too thinly on a sheet (the amount is sufficient for approx. 4 sheets)
4. For the glaze, simmer the sugar and water for a long time - at least 2 - 3 hours. The glaze must turn white after spreading it on the baked, still warm treats.
5. Baking: Approx. 12 minutes at 170 ° C in a hot oven, but of course that depends on the oven.
6. Cut into approx. 6 x 4 cm rectangles.