Ingredients
Equipment
Method
- In a saucepan, gently heat the honey and brown sugar over low heat until the sugar dissolves. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the egg, lemon zest, and lemon juice. Gradually add the cooled honey mixture, stirring until well combined.
- Sift together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the chopped almonds and candied citrus peel.
- Cover the dough and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chef's Tips:
• For a softer texture, reduce baking time slightly
• Avoid overmixing the dough to prevent toughness
• Serve with a cup of hot tea or coffee for a delightful pairing
Food Safety:
• Ensure eggs are fresh and properly stored
• Store baked cookies in an airtight container to prevent spoilage