2 tbsp butter
2 ¼ cup flour, plus 2 tbsp
½ tsp baking powder
½ tsp cloves, cinnamon
¼ tsp nutmeg
1 cup ground almonds
2 tbsp candied orange peel, chopped
2 tbsp candied lemon peel, chopped
2 eggs
½ cup sugar
1 cup honey
½ cup milk
For Almond Glaze:
1 cup icing sugar
½ tsp almond essence
1 tsp lemon juice
2 tbsp cold water
Coat bottom and sides of jelly roll pan with soft butter. Sprinkle 2 Tbs. flour evenly over butter. Tip pan from side to side to coat surface evenly.
Sift 2 1/4 C. flour, baking powder, cloves, cinnamon and nutmeg in bowl. Stir in almonds and peel. Beat eggs and sugar until mixture is thick. Beat in honey, milk and flour mixture a little at a time.
When batter is smooth, spread in pan. Bake at 400 degrees for 12-15 minutes.
Stir icing sugar, almond extract, lemon juice in bowl. Add water 1 tsp. at a time. Brush on cake while still warm. Cut cake into cookies 2 1/2" long and 1 1/2" wide and place on a pretty decorative plate.
Sugar: 22g
:
Calcium: 26mg
Calories: 172kcal
Carbohydrates: 33g
Cholesterol: 17mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 32mg
Protein: 3g
Saturated Fat: 1g
Sodium: 20mg
Vitamin A: 58IU
Vitamin C: 1mg
