3 1/2 cups all-purpose flour, plus more for dusting work surface
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/3 cups honey, warm
1 large egg
12 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
About 6 ounces unblanched whole almonds (about 1 1/2 cups)
Preheat the oven to 350 degrees F.
Measure the flour, baking powder, baking soda, cinnamon, and cloves
into the bowl of a standing mixer fitted with the paddle attachment.
Add the honey and egg and beat on low to medium speed just until
mixed. This makes a very sticky dough. You can roll it out
immediately or scrape it into a ball, place it in a bowl, cover with
a tea towel, and chill for 2 hours or up to overnight.
Combine the chocolate and cream in a heatproof bowl and place over
(but not touching) a saucepan with gently simmering water. Heat,
stirring occasionally with a wooden spoon, until melted and smooth.
Let cool until warm. (To melt in a microwave, mix the chocolate and
cream in a bowl and microwave on high for about 30 seconds. Stir,
Stir the almonds into the chocolate.
Meanwhile, cut 4 sheets of parchment paper large enough to fit your
baking sheet. The dough is very sticky and difficult to roll out
even on a well-floured surface. Lightly spray 2 parchment sheets
with vegetable spray. Transfer half the dough onto 1 sprayed sheet
of parchment and top with the second sheet. Begin to spread the
dough out with your hands, then roll the dough into as even a
rectangle as you can, about 10 inches by 15 inches. It can easily be
pushed and prodded into shape.
Peel off the top sheet of parchment. Spread half the chocolate
mixture in a 3 or 4-inch-wide band lengthwise down the center of the
dough, leaving the top half of the dough and a 1-inch border around
the remaining 3 sides bare. Use the bottom parchment to fold 1 side
of the dough lengthwise over the chocolate mixture. Carefully peel
back the parchment paper and press the edges of the dough together
with a fork to seal. Slide the shaped log, still on the parchment,
onto a baking sheet.
Lightly spray the remaining 2 sheets of parchment with vegetable
spray, and repeat the shaping and filling with the remaining half of
the dough and chocolate mixture. Slide the log onto the same baking
sheet, if there is room. The dough is so soft it is best to not move
it off the parchment until after baking.
Bake for 20 minutes. Cool completely and then slice into 1/2-inch
2 1/2 Dozen