Spice Bars

Ingredients

3 gr cinnamon
2 gr allspice
1 gr salt
280 gr flour
2 gr baking powder
60 gr almonds
2 gr lemon rind
2 eggs
150 gr sugar
180 ml honey
120 ml milk
200 gr confectioners sugar
1 gr almond extract
5 gr rum
16 ml water
17 jelly roll that is well greased

Instructions

is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 6 cm bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.