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