Basler Läckerli

Method

Warm the honey and caster sugar together in a saucepan until the sugar dissolves, then cool to room temperature. Mix the flour, ground almonds, hazelnuts, candied peels, and all spices together in a large bowl. Combine the cooled honey mixture with the beaten eggs, then fold into the dry ingredients until a stiff dough forms. Press the dough into a greased 25cm x 35cm baking tin, smoothing the top evenly. Bake at 180°C for 25-30 minutes until golden and springy to the touch. Cool in the tin, then turn out onto a wire rack. Prepare a glace by mixing icing sugar with water, then brush over the cooled cake. Cut into small rectangles (approximately 5cm x 3cm) once the glace has set. Store in an airtight container where the biscuits will soften and mature for several days.