Title: Spice Bars
Categories: Dessert Cookie German
Yield: 12 Servings
| 1 | ts | Cinnamon |
| 1 | ts | 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 | ts | 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 | ts | Rum |
| 1 | tb | 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 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.