- For the dough
- 200 grams honey
- 200 grams sugar beet syrup
- Candied lemon (150 grams, in pieces)
- candied orange (150 grams, in pieces)
- 100 grams raisins
- 150 milliliters Rum
- 300 grams almonds
- 300 grams Whole wheat flour
- 1 heaping tsp Ground cinnamon
- cloves (per 1/4 teaspoon ground)
- allspice (per 1/4 teaspoon ground)
- 1 heaping Tbsp potatoes
- For the glaze
- 3 Tbsps honey
- 3 Tbsps lemon juice
For the dough: In a saucepan, heat honey and syrup and allow to cool again. Mince candied peel or chop very finely. Mix together with raisins, sprinkle with rum and leave covered 20 minutes. Chop almonds finely. Combine flour with cinnamon, cloves and allspice. Dissolve potash in a little warm water. Place all ingredients together and knead into a dough. Let rest for 30 minutes covered at room temperature. Preheat the oven to 190°C (approximately 350°F).
Line a baking sheet with parchment paper. Spread dough with a damp spatula evenly on the paper and bake on the middle rack for 20-25 minutes.
For the glaze: Let honey simmer over medium heat with the lemon juice. Brush still warm pastry with the glaze. Then cut into stripes or diamonds about 2 cm (approximately 3/4 inch) wide and serve.