Ingredients

2 Tbs. butter
2 1/4 C. plus 2 tbsp. flour
1/2 tsp. baking powder
1/2 tsp. cloves, cinnamon
1/4 tsp. nutmeg
1 C. ground almonds
2 Tbs. chopped candied orange peel
2 Tbs. chopped candied lemon peel
2 eggs
1/2 C. sugar
1 C. honey
1/2 C. milk

Almond glaze:
1 C. icing sugar
1/2 tsp. almond essence
1 tsp. lemon juice
2 Tbs. cold water

Directions

Coat bottom and sides of jelly roll pan with soft butter. Sprinkle 2 Tbs. flour evenly over butter. Tip pan from side to side to coat surface evenly. Sift 2 1/4 C. flour, baking powder, cloves, cinnamon and nutmeg in bowl. Stir in almonds and peel. Beat eggs and sugar until mixture is thick. Beat in honey, milk and flour mixture a little at a time. When batter is smooth, spread in pan. Bake at 400 degrees for 12-15 minutes. Stir icing sugar, almond extract, lemon juice in bowl. Add water 1 tsp. at a time. Brush on cake while still warm. Cut cake into cookies 2 1/2" long and 1 1/2" wide and place on a pretty decorative plate.