Liegnitzer Bomben

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• 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.