- For the cookies
- 250 grams almonds
- 500 grams Honey
- 300 grams Sugar
- 15 grams Cinnamon
- 1 pinch Ground clove
- 1 pinch grated Nutmeg
- 1 pinch Salt
- finely chopped Candied orange (about 75 g)
- finely chopped Candied lemon (about 75 g)
- 1 ¼ packets Baking powder
- 700 grams Pastry flour
- 10 tablespoons Cherry brandy
For the cookies: Chop the almonds. Combine the honey, sugar, cinnamon, cloves and salt in a pot. Cook over low heat, while stirring occasionally, until the sugar has dissolved. Add the orange and lemon peel, and allow to cool.
In a bowl, stir the baking soda with the flour. Stir the flour mixture and kirsch into the honey mixture. Knead until a smooth dough is formed. Divide the dough in half. On a lightly floured pastry board, roll each portion of dough to 1/2 cm (approximately 1/4 inch) thick. Place on greased baking sheets. Refrigerate overnight.
Bake the dough in a convection oven set to 200-225°C (approximately 390-435°F) for 15-20 minutes.
For the glaze: In a bowl, stir the powdered sugar with the kirsch until smooth. Brush onto the pastry when while still warm. Cut the pastry into square-shaped cookies and remove from the baking sheet.
For garnish: Dip the almonds into the melted chocolate. Place on top of the cookies.