Swiss Honey Bars
|Creamed honey/Honey spread||350 Gram (1 Cup)|
|Sugar||350 Gram (1 1/2 Cup)|
|Chopped almonds||90 Gram (3/4 Cup)|
|Chopped hazelnuts||90 Gram (3/4 Cup)|
|Walnuts||90 Gram, finely chopped (3/4 Cup)|
|Mixed candied peel||250 Gram, chopped (3/4 Cup)|
|Grated lemon peel||1|
|All-purpose flour||575 Gram, sifted (4 Cup)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||2 Teaspoon|
|Grated nutmeg||1 Pinch|
|Baking soda||1⁄2 Teaspoon|
|Liqueur||3 Tablespoon (Such As Arrack Or Ouzo)|
|Cherry brandy||3 Tablespoon|
In a medium saucepan, bring creamed honey or honey spread and 1 cup plus 2 tablespoons (250 g) sugar to a boil, stirring constantly.
Combine almonds, hazelnuts, walnuts, candied peel, lemon peel and flour in a large bowl.
Stir in cinnamon, cloves, nutmeg and baking soda.
Pour in hot honey mixture and mix well to make a dough.
Knead in arrack or ouzo and cherry brandy.
Press into a ball and wrap in foil or plastic wrap.
Let stand at room temperature 1 day.
Preheat oven to 350°F (175°C).
Grease 2 baking sheets.
Divide dough in half.
On a floured surface, roll out each half of dough to a square or rectangle 1/2 inch (1 cm) thick.
Place on baking sheets.
Bake 30 to 35 minutes or until a rich brown.
In a small saucepan, bring remaining sugar and water to a boil.
Spread quickly over warm cake; cut into bars on baking sheets.