Almond Cookies
Yield: 12 servings

1 tsp. Cinnamon
1 tsp. Allspice, Ground
1/4 tsp. Cloves, Ground
1/2 tsp. Salt
2 1/4 cups Flour, Unbleached, Unsifted
1/2 tsp. Baking Powder
1/2 cup Almonds, Ground
1 tsp. Lemon Rind, Grated
2 lg. Eggs
3/4 cup Sugar
3/4 cup Honey
1/2 cup Milk

ALMOND GLAZE:
1 cup Confectioners' Sugar
1/2 tsp. Almond Extract
1 tsp. Rum
1 Tbsp. Water

Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk.

Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17 inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack.

To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze.

Cut cake into 1 X 2 1/2 inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed.

Makes 4 dozen bars.