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Chocolate Honey Cookies

Holidaycooking's picture
Ingredients
  Honey 240 Milliliter (1 Cup Scant)
  Sugar 250 Gram (1 1/4 Cup)
  Semi-sweet chocolate 6 Ounce (175 Grams)
  Flour 500 Gram (3 1/2 Cups)
  Ground unblanched almonds 250 Gram (4 1/2 Cups)
  Diced candied lemon peel 100 Gram (1/2 Cup)
  Ground cinnamon 2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Eggs 3
  Semisweet chocolate 26 Ounce (750 Grams Or 1 Pound And 10 Ounce, Extra)
Directions

Heat the honey, add the sugar and dissolve it, and allow to cool.
Chop the chocolate into bits and dissolve over hot water in a double boiler or bain-marie; add to the honey.
Sift the flour onto the work surface, make a depression in the center, and add the almonds, candied lemon peel, spices, and eggs.
Add the honey mixture, then knead to form a not too soft dough and allow to rest overnight, wrapped in foil.
Preheat the oven to 375°F (190°C).
Roll out the dough about 1/8 inch (1/2 cm) thick and cut into rectangles about 1 1/2 x 2 1/4 inches (4 1/2 x 6 cm).
Place on baking sheet, leaving a little room between cookies, and bake on the center shelf of the oven about 12-15 minutes; they should not be too dark.
They will be hard and brittle after baking and can be coated with tempered chocolate.
If kept in a well-sealed tin, they will become soft after about 8 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Honey
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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