• 2 eggs
  
• 3/4 c. sugar
  
• 1 tsp. cinnamon
  
• pinch of ground cloves
  
• 3/4 c. candied orange or lemon peel, chopped
  
• 2 Tblsp. Rum
  
• 4 c. flour
  
• 3/4 c. honey
  
• 1 c. almonds, chopped fine
  
• 1 tsp. baking powder
  

Whisk sugar and eggs to a froth. Stir in spices, candied peel, rum, and one cup of the flour. In a seperate bowl, mix honey and almonds and stir in another cup of flour. Combine egg dough and honey dough and knead together on a floured board. Mix baking powder with remaining flour and knead into dough. Roll out 1/2" thick and cut out desired shapes with cookie cutters. Grease baking sheet and set out cookies, leaving 1/2" between them. Bake in a 400 degree oven 10-12 minutes. Brush cookies while hot with egg-white icing (see below).

Egg-White Icing

Combine 1 1/2 to 2 cups sifted confectioners sugar with a small amount of egg white or water (1 to 2 Tbsp.). If egg white is used in icing then cookies must be refrigerated after frosting