Chocolate Honey Cookies Recipe
Ingredients
| Honey | 1 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Semi-sweet chocolate | 6 Ounce | |
| Flour | 3 1/2 Cup (16 tbs) | |
| Blanched almonds | 4 1/2 Cup (16 tbs) | |
| Candied lemon peel | 1/2 Cup (16 tbs), finley diced | |
| Ground cinnamon | 2 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| 1/4 teaspoon each ground cloves, ginger, and allspice | ||
| Eggs | 3 | |
| In addition | ||
| Semi-sweet chocolate | 1 pound | |
Directions
Heat the honey, add the sugar and dissolve it, and allow to cool.
Chop the chocolate into bits and dissolve over hot water in a double boiler or bain-marie; add to the honey.
Sift the flour onto the work surface, make a depression in the center, and add the almonds, candied lemon peel, spices, and eggs.
Add the honey mixture, then knead to form a not too soft dough and allow to rest overnight, wrapped in foil.
Preheat the oven to 375°F (190°C).
Roll out the dough about 1/8 inch (1/2 cm) thick and cut into rectangles about 1 1/2 x 2 1/4 inches (4 1/2 x 6 cm).
Place on baking sheet, leaving a little room between cookies, and bake on the center shelf of the oven about 12-15 minutes; they should not be too dark.
They will be hard and brittle after baking and can be coated with tempered chocolate.
If kept in a well-sealed tin, they will become soft after about 8 days.
Chop the chocolate into bits and dissolve over hot water in a double boiler or bain-marie; add to the honey.
Sift the flour onto the work surface, make a depression in the center, and add the almonds, candied lemon peel, spices, and eggs.
Add the honey mixture, then knead to form a not too soft dough and allow to rest overnight, wrapped in foil.
Preheat the oven to 375°F (190°C).
Roll out the dough about 1/8 inch (1/2 cm) thick and cut into rectangles about 1 1/2 x 2 1/4 inches (4 1/2 x 6 cm).
Place on baking sheet, leaving a little room between cookies, and bake on the center shelf of the oven about 12-15 minutes; they should not be too dark.
They will be hard and brittle after baking and can be coated with tempered chocolate.
If kept in a well-sealed tin, they will become soft after about 8 days.
Chef
