Whole Wheat Spice Bars
|Raisins||100 Gram (2/3 Cup)|
|Chopped dates||50 Gram (1/4 Cup)|
|Diced candied orange peel||50 Gram (1/4 Cup)|
|Diced candied lemon peel||100 Gram (1/2 Cup)|
|Rum||2 1⁄4 Ounce (1 1/2 Jiggers)|
|Softened butter||200 Gram (3/4 Cup Plus 2 Tablespoons)|
|Honey||125 Milliliter (1/2 Scant Cup)|
|Molasses||50 Gram (2 1/2 Tablespoons)|
|Whole-wheat flour||450 Gram (3 1/2 Cups)|
|Single acting baking powder||4 Teaspoon|
|Cocoa||40 Gram (1/2 Scant Cup)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Coarsely chopped almonds||150 Gram (1 Heaping Cup)|
|Coarsely chopped walnuts||150 Gram (1 1/4 Cups)|
|For the icing|
|Egg white||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Powdered sugar||200 Gram (2 Cup)|
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.