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Spice Bars
Author/Submitted by:
Servings: 12
Categories:
Cookies
/
Desserts
Ingredients: 1
t
Cinnamon 1
t
Allspice, Ground 1/4
ts
Cloves, Ground 1/2
ts
Salt 2 1/4
c
Flour, Unbleached, Unsifted 1/2
ts
Baking Powder 1/2
c
Almonds, Ground 1
t
Lemon Rind, Grated 2
lg
Eggs 3/4
c
Sugar 3/4
c
Honey 1/2
c
Milk
-----ALMOND GLAZE----- 1
c
Confectioners' Sugar 1/2
ts
Almond Extract 1
t
Rum 1
tb
Water
Directions:
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
neccessary. 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.
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