|Sugar||3⁄4 Cup (12 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Almonds||3⁄4 Cup (12 tbs), sliced|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking soda||1⁄4 Teaspoon|
|Candied fruit peel||1⁄2 Cup (8 tbs), chopped|
1 Preheat the oven to 350° F.
2 Lightly grease a cookie sheet.
3 In a bowl, beat the eggs and sugar together until fluffy.
4 Blend in the honey and the nuts.
5 In another bowl, sift together the flour, cinnamon, ginger, nutmeg and baking soda.
6 Gradually fold into the honey mixture.
7 Add the candied fruit.
8 Form the mixture into a ball.
9 Place in the refrigerator and chill.
10 Roll out the ball as thin as possible and cut into shapes.
11 Place on the prepared cookie sheet.
12 Bake for 15 minutes or until browned.
13 Serve at roshhashanah.