Ingredients
- 19 1/2 by
- 13 rectangle
- 2 1/2 bars
- 1 peel (finely grated)
- 1/2 dough
- 1/2 dough an (into)
- 300 gr powdered sugar
- 280 gr flour (pan)
- 280 gr all-purpose
- 160 ml clover honey
- 130 gr granulated sugar
- 80 gr blanched (finely chopped)
- 45 ml water until thoroughly blended
- 24 gr candied orange peel (finely chopped)
- 24 gr candied lemon (finely chopped)
- 16 ml kirsch
- 7 gr cinnamon (ground)
- 1 gr vanilla extract
between the rectangles, pour over the top and quickly spread the glaze over the entire surface. Let stand until the glaze sets and turns white again, about 1 hour. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks or more. Makes 50 to 60 1-by- 6 cm bars. [THE BALTIMORE SUN; November 25, 1990]
