Nut and Spice Cookie Recipes - Rum Glazed Almond Squares

 

Ingredients 

• 4 cups/600 g all­purpose/plain flour

• 1 tsp baking soda

• 1/8 tsp salt

• 1 cup/250 ml honey

• 1 1/2 cups/300 g granulated sugar

• 1 tbsp ground cinnamon

• 1 tsp cloves, very finely chopped

• 1 1/2 cups/150 g chopped blanched almonds

• 1 1/2 cups/150 g chopped unblanched almonds

• 2/3 cup/70 g chopped candled lemon peel

• 2/3 cup/70 g chopped candied orange peel

• 6 tbsp kirsch 

GLAZE:

• 1 1/3 cups/200 g confectioners'/Icing sugar or more as needed

• 1 tbsp hot water or more as needed

• 1 tbsp fresh lemon Juice

• 1 tbsp dark rum

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter and flour two cookie sheets. Sift the flour, baking soda, and salt into a large bowl.

2. Heat the honey in a medium saucepan over low heat until liquid. Stir in the sugar, cinnamon, cloves, both almonds, and the candied lemon and orange peel.

3. Remove from the heat. Mix in the dry ingredients and kirsch. Shape the warm mixture into a ball and knead on a lightly floured surface until smooth.

4. If it is sticky, add more flour. Roll out the dough to a thickness of 1/4 inch (5 mm). Use a sharp knife to cut into 2-inch (5-cm) rectangles.

5. Place the rectangles closely together on the prepared baking sheets. Bake for 15-20 minutes, or until lightly browned. Transfer the cookies to racks and let cool to warm.

6. Glaze: Mix the confectioners' sugar with the water in a small bowl. Add lemon juice and rum to make a pouring consistency.

7. Add more water if needed. Thinly brush the glaze on the hot cookies and let cool completely.