Basel Leckerlets

Pour four pounds of honey into a saucepan and stand it on the range; as soon as it rises remove and leave the honey to cool. Arrange five pounds of flour in a circle on the table; in the center lay one pound of sugar, one pound of finely cut-up citron, two pounds of chopped almonds, one ounce of grated nutmeg, one ounce of ground cinnamon, half an ounce of ground cloves, two gills of kirsch, the chopped peel of two lemons, and one ounce of finely crushed carbonate of ammonia. On these ingredients pour the cold honey and mix all together, working the flour in slowly to form it into a smooth, firm paste; leave this in a cool spot to rest for two hours; then roll it with the rolling-pin into flats three-sixteenths of an inch in thickness; spread these on slightly buttered baking sheets, and bake in a hot oven. As soon as done remove and allow to cool, then ice them over with cooked icing (No. 102) flavored with orange flower water, applying it with a brush; when the icing is dry cut the flats into small cakes two and a half inches long by three-quarters of an inch wide.