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1 ts Cinnamon
1 ts Allspice; ground
1/4 ts Cloves; ground
1/2 ts Salt
2 1/4 c Flour; unbleached, unsifted
1/2 ts Baking powder
1/2 c Almonds, ground
1 ts Lemon rind; grated
2 lg. Eggs
3/4 c Sugar
3/4 c Honey
1/2 c Milk

--------almond glaze--------
1 c Confectioners' sugar
1/2 ts Almond extract
1 ts Rum (optional)
1 tb water

Stir together the spices, salt flour, and baking powder. Stir
in the almonds and lemon rind. In a separate bowl beat the
eggs and sugar until a ribbon is formed when the beater is
removed. Stir in the honey and milk. Gradually stir in the
flour mixture; beat until smooth. Spread the batter in an 11 X
17-inch jelly roll pan that is well greased and floured. Bake
at 400 degrees F for 12 to 15 minutes, until the cake is done.
While the cake is still warm, turn it out onto a wire rack. To
make the almond glaze, mix the confectioners' sugar, almond
extract, rum (if using), and 1 to 2 T of water. Beat until glaze is smooth
and of the right consistency. Add more water to thin if
neccessary. Spread the warm cake with the almond glaze. Cut
cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep
6 to 8 weeks in a sealed container if not glazed.

Makes 4 dozen bars.