Spice bars

Yield: 12 Servings

Ingredients:

1 ts Cinnamon
1 ts Allspice Ground
1/4 ts Cloves Ground
1/2 ts Salt
2 1/4 c Flour Unbleached Unsifted
1/2 ts Baking Powder
1/2 c Almonds Ground
1 ts Lemon Rind Grated
2 lg Eggs
3/4 c Sugar
3/4 c Honey
1/2 c Milk MMMMM------------------------ALMOND GLAZE-----------------------------
1 c Confectioners' Sugar
1/2 ts Almond Extract
1 ts Rum
1 tb Water

Instructions:

Stir together the spices salt flour and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes until the cake is done. While the cake is still warm turn it out onto a wire rack. To make the almond glaze mix the confectioners' sugar almond extract rum and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.