Whole Wheat Citrus Spice Cookies
|Diced candied lemon peel||100 Gram (1/2 Cup)|
|Diced candied orange peel||80 Gram (1/3 Cup)|
|Currants||80 Gram (1/2 Cup)|
|Rum||1 1⁄2 Ounce|
|Honey||100 Gram (1 Cup)|
|Molasses||100 Gram (1/3 Cup)|
|Ground blanched almonds||200 Gram (3 Cups)|
|Whole wheat flour||350 Gram (2 1/2 Cups)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Chopped unblanched almonds||200 Gram (1 1/2 Cup)|
|For the icing|
|Powdered sugar||100 Gram (1 1/2 Cups)|
|Lemon juice||8 Tablespoon|
In small nonmetal bowl, combine candied lemon peel, candied orange peel, currants, and rum.
Stir to distribute rum.
Cover and let stand at room temperature for 1 hour.
Combine honey and molasses in heavy saucepan.
Bring to boil, stirring occasionally.
Remove from heat and allow to cool.
Beat in eggs.
Stir in ground almonds, whole-wheat flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, mace, and chopped almonds.
Stir or knead into a rather tacky dough.
Grease and flour a 13 x 17-inch (33 x 43 cm) baking pan (sides should be at least 1 inch (2 1/2 cm) high), or 2 baking pans, each 9 x 13 inches (23 x 33 cm) in size.
Lightly oil hands and pat dough into pan.
Bake at 400°F. (200°C) for about 20 minutes, or until lightly browned.
Remove from oven and let cool.
Prepare icing by combining powdered sugar and enough lemon juice to make an icing of drizzling consistency.
Drizzle evenly over baked, uncut cookies.
Let stand at room temperature, uncovered until icing dries.
When dry, cover tightly with plastic wrap or foil and store, unrefrigerated, for 1 to 2 days.
Cut into 1 x 2-inch (2 1/2 x 5-cm) bars.