500g liquid honey
250g Chelsea Caster Sugar
95g candied orange peel diced
95g candied lemon peel diced
375g almonds chopped
625g flour
4g ground cloves
5g ground cinnamon
25ml kirsch
5g orange zest grated

Heat the honey thoroughly (do not boil) & mix in the almonds.
Add the Chelsea Caster Sugar and mix until dissolved.
Add the spices, kirsch, half the flour, all the orange and lemon candied peel & the orange zest. Mix thoroughly.
Add the remainder of the flour and mix to a firm, smooth paste then leave to rest.
Roll out the paste 1cm thick and place on a floured tray.
Bake for approximately 10 minutes at 180 deg C.
While still hot, glaze with sugar cooked to the thread (115 deg C) and cut into lozenge or square shapes.
Store in an air-tight container.