|Honey||2⁄3 Cup (10.67 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Cloves||1 1⁄2 Teaspoon|
|Lemon rind||1 Teaspoon, grated|
|Candied citron||1⁄2 Cup (8 tbs), finely chopped|
|Blanched almonds||1 Cup (16 tbs), finely chopped|
|White sugar glaze||1 Cup (16 tbs)|
Heat the honey in a saucepan until thin and slightly darkened.
Add the sugar and butter; stir until melted, then remove from the heat.
Pour the mixture into a mixing bowl and cool to lukewarm.
Sift 2 cups of the flour with the salt, baking soda, cloves, and cardamom.
Mix in the lemon rind, citron, and almonds.
Stir into the slightly cooled honey mixture.
Break the eggs into a measuring cup and add enough cold water to make 3/4 cup liquid; beat until blended.
Add to the honey mixture alternately with the remaining flour.
Cover the bowl and let stand in a cool place (do not refrigerate) for 3 to 4 days.
Roll out small portions of the dough on a lightly floured board slightly thicker than 1/8 inch.
Hearts: Cut the rolled dough with a heart-shaped cookie cutter, about 2 1/2 inches in size.
Press an almond lightly into the center and encircle it with small pieces of citron.
Rounds: Cut with a 3-inch round cutter.
Press 5 almond halves (rounded-side up) around the edge with the small ends pointing toward the center, and place a piece of citron in the middle.
Oblongs: Cut with a knife into 2 1/2 x 2-inch rectangles.
Place two almonds in the center and decorate the corners with citron.
Place the decorated cookies on a lightly greased cookie sheet, spacing them an inch apart.
Bake one sheet at a time in a 350° oven for 6 to 8 minutes, or until golden brown but still slightly soft.
Immediately transfer the cookies to a cooling rack.
Brush the hot cookies with the White Sugar Glaze.
When the cookies are cool and the glaze has hardened, store in a tightly covered container.