Whole Wheat Spice Bars Recipe
Ingredients
| Raisins | 2/3 Cup (16 tbs) | |
| Dates | 1/4 Cup (16 tbs), chopped | |
| Candied orange peel | 1/4 Cup (16 tbs), diced | |
| Candied lemon peel | 1/2 Cup (16 tbs), diced | |
| 1 1/2 jiggers (3 cL) rum | ||
| Softened butter | 3/4 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Molasses | 2 1/2 Tablespoon | |
| Eggs | 3 | |
| Whole | 3 1/2 Cup (16 tbs) | |
| 4 teaspoons single-acting baking powder | ||
| Cocoa | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| 1/4 teaspoon each ground allspice, cloves, and ginger | ||
| Almonds | 1 Cup (16 tbs), coarsely chopped | |
| Walnuts | 1 1/4 Cup (16 tbs), coarsely chopped | |
| Egg white | 1 Teaspoon (For the icing) | |
| Lemon juice | 2 Teaspoon (For the icing) | |
| Powdered sugar | 2 Cup (16 tbs) (For the icing) | |
Directions
Place the dried fruits in a bowl, pour the rum over them, and allow to steep, covered, until soft - about 30 minutes.
Beat the butter with the honey and molasses until smooth but not frothy or over-aerated.
Beat in the eggs one at a time.
Combine the flour with the baking powder, cocoa, and spices, add the almonds and walnuts, and add to the butter-egg mixture along with the dried fruits.
Knead to form a smooth dough.
Let it rest 2-3 hours, wrapped in foil.
Butter a baking sheet and sprinkle with flour.
Preheat the oven to 400°F. (200°C).
Roll out the dough to a rectangle about 13 x 17 inches (32 x 22 cm) and place it on the baking sheet.
Pierce it with a fork to keep it from forming blisters in baking.
Bake on the center shelf 20-25 minutes; allow to cool.
Beat the egg white, lemon juice, and confectioners sugar to form a heavy icing mixture; ice the spice bars with this.
Allow to dry overnight and cut into rectangles the next day.
Beat the butter with the honey and molasses until smooth but not frothy or over-aerated.
Beat in the eggs one at a time.
Combine the flour with the baking powder, cocoa, and spices, add the almonds and walnuts, and add to the butter-egg mixture along with the dried fruits.
Knead to form a smooth dough.
Let it rest 2-3 hours, wrapped in foil.
Butter a baking sheet and sprinkle with flour.
Preheat the oven to 400°F. (200°C).
Roll out the dough to a rectangle about 13 x 17 inches (32 x 22 cm) and place it on the baking sheet.
Pierce it with a fork to keep it from forming blisters in baking.
Bake on the center shelf 20-25 minutes; allow to cool.
Beat the egg white, lemon juice, and confectioners sugar to form a heavy icing mixture; ice the spice bars with this.
Allow to dry overnight and cut into rectangles the next day.
Chef
