By: Suzysgrandma
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Ingredients
Serves Tool
Serves To:USMetric| 6 | Ounce(oz) | almonds, toasted and ground | |
| 6 | Ounce(oz) | chocolate, melted | |
| 1 1/4 | Cup(c) | confectioners' sugar | |
| 1 | Teaspoon(t) | vanilla extract | |
| 1/2 | Cup(c) | heavy cream | |
| 1 | Cup(c) | egg yolk | |
| 2 | Teaspoon(t) | baking soda | |
| 1 | egg | ||
| 4 | Cup(c) | flour | |
| 4 | Teaspoon(t) | margarine | |
| 1/2 | Teaspoon(t) | nutmeg | |
| 1/2 | Teaspoon(t) | cloves | |
| 1 | Teaspoon(t) | cinnamon | |
| 2 | Teaspoon(t) | allspice | |
| 1/2 | Pound(lb) | honey | |
| 1/3 | Cup(c) | water | |
| 1 | Cup(c) | sugar | |
| 1/3 | Cup(c) | water |
Preparation
To make dough: Brown 2 tablespoons sugar in a saucepan. Add 1/4 cup water and stir till dissolved. Add the rest of the sugar, honey, spices, and margarine. Bring to a boil, stirring. Remove from the heat, and let cool. Add the flour, egg, baking soda, and about 1/3 cup water. Knead the dough for few minutes. Cover and let stand for 20 minutes. Roll out a rectangle on a floured board to fit a 12 by 15 cookie sheet, buttered and floured. Spread dough with egg. Bake in a moderate 350 degree F oven, for 15 minutes. Cool. Cut into two halves width wise. To make spread: Mix the ingredients of the spread well. Spread over the bottom side of 1/2 of the cake. Cover with the bottom part of the second half. Place a heavy book over it. Cover, and let stand overnight. Cut out into small rectangular cookies. Store in an airtight box to prevent drying. They are best after a few days.
Additional notes
See our Iced Honey Kisses recipe for additional baking and icing ideas, to suit other holiday occasions.