*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Today’s Imports
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  c             Clover honey
      2/3  c             Granulated sugar
    1      tb            Kirsch (cherry brandy) or
                         orange juice
    2 1/2  ts            Ground cinnamon
      1/4  t             Ground cloves
                         Finely grated peel (yellow
                         part only) of one
    1      Large         lemon
      1/4  c             Finely chopped candied lemon
      1/4  c             Finely chopped candied
                         orange peel
      2/3  c             Finely chopped blanched
                         slivered almonds
    2 1/4  c             All-purpose or unbleached
                         white flour (or more)
    1 1/2  c             Powdered sugar
      1/8  t             Vanilla extract
   Heat the oven to 350F.  Generously grease two 10-by-14-inch or larger
   baking shets.  Stir together the honey, sugar, and kirsch in a
   medium-sized saucepan over medium heat.  Heat the mixture, stirring,
   until the sugar completely dissolves and the mixture is hot but not
   boiling.  Remove from the heat and stir in the spices, lemon peel,
   candied peels, and almonds until completely incorporated.  Stirring
   vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
   will become very stiff.  If the mixture feels sticky and too soft to
   roll out, stir or knead in a bit more flour, but be careful not to
   overflour.  Set the mixture aside until cooled to barely warm.
   Sprinkle a work surface generously with flour.  Divide the dough in
   half. Roll out half of dough into an 8 1/2-by-13-inch rectangle,
   frequently running a spatula under the dough and dusting the work
   surface.  As needed, also dust the top of the dough and the rolling
   pin with flour.  Transfer the dough to a prepared baking sheet.
   Repeat with the second half of the dough.  Prick the dough lightly
   all over with the tines of a fork.
   Stagger the baking sheets on racks in the center third of the oven;
   switch positions halfway through the baking to ensure even browning.
   Bake for 13 to 16 minutes or until the dough top is just tinged with
   brown and slightly darker on the edges; avoid overbaking, as cookies
   will become crunchy and hard.  Carefully run a spatula under the
   dough rectangles to loosen them from the pans.
   When just cool enough to handle, transfer the rectangles to a cutting
   board and cut away any uneven, dry edges using a large serrated
   knife.  Deeply score the rectangles, but do not cut completely
   through the surface, lengthwise and crosswise, to yield 1-by-2
   1/2-inch bars. Return the scored rectangles to the baking sheets.  In
   a small saucepan stir together the powdered sugar, vanilla, and 3
   tablespoons of water until thoroughly blended.  Bring the mixture to
   a boil, stirring.  Boil, stirring, for 20 to 30 seconds, until
   smooth, very fluid, and translucent.  Divide the mixture between the
   rectangles, pour over the top and quickly spread the glaze over the
   entire surface.  Let stand until the glaze sets and turns white
   again, about 1 hour.  Bend the rectangles to break apart or cut
   through the score marks to separate into bars.  Let stand until the
   glaze is dry and hard. Pack airtight.  Store for up to 3 weeks or
   Makes 50 to 60 1-by-2 1/2-inch bars.
   [THE BALTIMORE SUN; November 25, 1990]
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