- 1 lb honey
- 2 cups brown sugar
- 1/2 cup water
- 1/2 teaspoon baking soda
- 1/2 lb almonds
- 1/4 lb candied fruit
- 8 cups of all purpose flour
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- Wax paper
- Extra flour
- Crisco
- Rolling pin
Blanch almonds then grind using a food processor. Store in refrigerator until later.
Blanching can be done by boiling the almonds for 1 minute (not any longer!) and then shooting the nut out of the skin by squeezing your fingers
In a large stove pot combine brown sugar, honey, and water together and bring to a boil Let simmer for five minutes, stirring occasionally. Let cooked mixture cool on stove. Once cooled, combine with flour baking soda, and spices, using an electric mixer. In a separate bowl, beat eggs and add to mixture. Turn the mixer off and fold in the almonds and fruit by hand. Work dough into a rough loaf. Store loaf in bowl in refrigerator for 2-3 days.
Sprinkle flour on a board or clean surface. Take a handful of dough and roll out with a floured pin to 1/4 of an inch thickness. Cut into rectngles roughly 1 by 3 inches.
Preheat oven to 300° F. Grease baking sheets. Place cookies on sheets and bake for 12 minutes.
Cool cookies on wire racks. Once cooled, place in a large crock in layers separated by wax paper.