Liegnitzer Bomben Tarifi

Malzemeler

• 14 ounces honey, 1 1/4 cups white sugar, 9 tablespoons butter, 6 tablespoons milk, 4 cups all-purpose flour, 1 tablespoon all-purpose flour, 5 tablespoons unsweetened cocoa powder, 2 1/2 teaspoons baking powder, 3 eggs, lightly beaten, 1 teaspoon lemon zest, 1 pinch ground cardamom, 1 pinch ground mace, 1 pinch ground cloves, 1 pinch ground cinnamon, 3/4 cup dried currants, 1 tablespoon dried currants, 3/4 cup chopped almonds, 1 tablespoon chopped almonds, 3/4 cup chopped candied citron, 3 tablespoons chopped candied citron, 1 1/4 cups apricot jam, 2 tablespoons water, 3/4 cup confectioners' sugar, 3 tablespoons unsweetened cocoa powder, 4 tablespoons hot water

Hazırlanışı

1. * Preheat an oven to 350 degrees F (175 degrees C). Grease muffin pans for 24 cookies. * Combine the honey, sugar, butter, and milk in a saucepan over medium heat. Stir until the sugar and butter are melted and the mixture is hot but not boiling. Transfer to a mixing bowl and cool. * Sift together the 4 cups plus 1 tablespoon of flour, 5 tablespoons of cocoa powder, and the baking powder. * When the milk mixture has cooled, stir in the eggs, lemon zest or extract, the flour and cocoa mixture, and the ground cardamom, mace, cloves, and cinnamon. Fold in the 3/4 cup plus 1 tablespoon currants, the 3/4 cup plus 1 tablespoon chopped almonds, and the 3/4 cup plus 1 tablespoon chopped citron. * Fill the muffin cups 1/2 full with the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack set over a rimmed baking sheet. * Combine the apricot jam and the 2 tablespoons of water in a saucepan and bring the mixture to a boil. Remove from heat. When the cookies have cooled, brush them with the warm jam mixture. * Sift the confectioners' sugar with the 3 tablespoons of cocoa powder. Add just enough hot water to give the glaze a good coating consistency. Pour the glaze over the cookies. When the glaze has dried completely, pack the cookies in airtight containers.

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