Chocolate Honey Cookies
|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|
|Semisweet chocolate||26 Ounce (750 Grams Or 1 Pound And 10 Ounce, Extra)|
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.