Almond Prints

Ingredients

• 200 g sugar
• 200 g honey
• 100 g clarified butter
• 200 g chopped almonds
• 1 tsp ginger
• 1 tsp cardamom
• 1 tsp cloves
• 1 tsp cinnamon (all spices ground)
• 50 g finely ground crystallized sugar
• 1 egg
• 600 g flour
• 15 g potash
• 5 tbsp lukewarm water
• flour (for rolling out)
• 1 Egg white
• 60 whole almonds (for topping)

Instructions

1. 1.

   Warm the sugar, honey and clarified butter to lukewarm.

2. 2.

   Mix the almonds with the spices, crystallized sugar and flour; stir in the honey mixture.

3. 3.

   Dissolve the potash in 3 tablespoons of lukewarm water and mix into the dough.

4. 4.

   Cover the dough and let it rest for 2 weeks.

5. 5.

   Then crumble the dough and whisk with about 5 tablespoons of warm water to a smooth dough; roll out with a little flour to a thickness of about 5 mm. Cut squares, place on parchment paper, brush with beaten egg white, top with almonds and bake in a preheated oven at 175 °C for about 10–15 minutes.

6. 6.

   Store tightly sealed.