Honig-Kuchen (German).—Boil together 1lb. each of honey and sugar till thin, then stir in 1lb. of unblanched, finely chopped almonds, a saltspoonful each of powdered cinnamon, cloves, and ginger, a grate of nutmeg, a little finely shred candied peel, a pinch of white pepper, a few cardamoms, a tiny pinch of potash dissolved in a little brandy, and 1lb. of cornflour. Mix this all to a smooth dough, and leave it to rise in a warm place till the morning, then stand it for twenty-four hours in the cellar or some cool place. Roll this out about half an inch thick, cut it out in oblong pieces, ornament it with blanched and split almonds, and bake, glazing it with a little sifted sugar and a hot shovel or salamander.