Recipes from Germany and Austria :: German and Austrian Desserts
8 3/4 c. flour
2 1/2 Tbsp. baking soda
1 Tbsp. ground cloves
1 Tbsp. ground cinnamon
1 Tbsp. ground cardamom
4 cusp ground almonds
1/2 c. plus 2 Tbsp. chopped citron
2 cusp plus 2 Tbsp. honey
2 c. plus 3 Tbsp. unsulfured molasses
4 Tbsp. brandy
Sift flour, soda and spices together twice. Add ground almonds and citron. Mix honey and molasses in a saucepan and heat to a gentle boil. Remove from the stove. Make a hole in the center of the flour, and add the honey mixture while still hot. As you stir this into the flour, gradually add the brandy. Work this up into a ball of dough, cover, and set aside to ripen in the refrigerator for 8 days. The dough will rise in bulk as it ripens. On the eighth day, roll out the dough 1/4-in. thick and cut into 2 1/2-in. rounds. Set these on greased baking sheets, cover, and store in a cool place overnight.
Preheat oven to 325 degrees fahrenheit. Bake cookies 12 to 15 mins. or until fully risen and pale brown on the bottom. Cool on racks. As they cool, the cookies will harden. Store in airtight containers.
