Jan Trittenbach, Pack Rat Louie
Adapted from Desserts by Pierre Hermé.
- ¾ c honey
- ½ c sugar
- ½ t finely grated lemon zest
- ¼ t cinnamon
- ¼ t freshly ground black pepper
- pinch freshly grated nutmeg
- pinch ground ginger
- pinch ground cloves
- pinch freshly ground white pepper
- scant 2/3 c finely diced candied lemon and orange rind
- 1¼ c + 2 T sliced almonds (4½ ounces)
- ¼ c kirsch
- 2 c + 2 T flour, plus more for dusting
- ½ t baking soda
- 2/3 c icing sugar
- 3 T kirsch
- 1½ T water
Combine the honey, sugar, lemon zest, and the spices in a medium saucepan over low heat. Stir until the honey and sugar are melted, about 3 minutes. Remove pan from heat, add candied rind, 1 c almonds and the kirsch. Sift flour and baking soda over the mixture and stir to incorporate.
Line a baking sheet with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm, about 2 hours.
Liberally flour a work surface. Roll out the dough to a 12-inch square about 3/8 inches thick. Line a large cookie sheet with parchment paper and slide the dough onto it. Prick all over with a fork. Scatter the remaining ¼ c of almonds on top. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 400°F.
In a small bowl, mix sugar, water, and kirsch. Bake the cookie square for 14 minutes, or until golden. Immediately brush the glaze on top. Slide the parchment onto a rack and let the cookie cool completely. On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four strips. Cut each strip into ¾-inch bars. Makes approximately