To prepare crust, place slivered almonds in food processor container; process until finely chopped.
Add flour, cinnamon, salt and cloves; process until well blended. Add butter, ¼ cup honey, egg, egg yolk and orange peel; process until mixture forms a ball.
Divide dough in half. Press half of dough evenly onto bottom and sides of lightly greased 9-inch tart pan with removable bottom. Reserve remaining half of dough.
Place apricots in food processor container; process until pureed. With motor running, slowly add ¾ cup honey; process until mixture forms thick paste.
Spread over dough in pan.
Spoon reserved half of dough into pastry bag fitted with a plain ½-inch tip.
Pipe dough in a lattice pattern over filling. Sprinkle with sliced almonds.
Bake at 325F 45 minutes or until crust is golden and filling is bubbly. Cool in pan on wire rack. Remove from pan; cut into 12 wedges.
Using electric mixer, beat butter; gradually add honey, eggs and vanilla, beating until smooth.
In small bowl, combine flour, aniseeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
Shape dough into two 10 x 3 x 1-inch logs on greased baking sheet.
Bake at 350F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes.
Reduce oven to 300F. Transfer logs to cutting board. Cut each log into ½-inch strips; arrange on baking sheet.
Bake 20 minutes or until crisp. Cool on wire racks.
Nutrition Information
Serving size: 1 Calories: 121 Fat: 4 g Carbohydrates: 19 g Fiber: 1 g Protein: 3 g Cholesterol: 19 mg
Contributed with permission by the National Honey Board and ARA Content.
Author: National Honey Board
Recipe type: Side
Cuisine: American
Ingredients
¼ cup
(1/2 stick) butter
½ cup coarsely chopped toasted almonds
1-1/2 cups fresh or frozen cranberries
½ cup honey
½ cup water
Instructions
In a small saucepan, melt butter over low heat.
Add almonds; cook and stir until almonds are golden brown.
Add cranberries, honey and water; cook over medium-high heat, stirring occasionally, until cranberries have popped and released their juice. Cool 10 minutes.
Serve warm or pour into clean glass jars; seal tightly.
Store up to 2 weeks in refrigerator. Reheat sauce before serving. Spoon over ice cream, cheesecake or spice cake.
Notes
Makes 2 cups.
Nutrition Information
Serving size: 2 tbsp Calories: 86 Fat: 5 g Carbohydrates: 11 g Sodium: 30 g Fiber: 1 g Protein: 1 g Cholesterol: 8 mg
1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
½ pound (2 sticks) butter, softened (no substitutions)
¾ cup honey
1 large egg
Instructions
To make mix: In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
To prepare cookies:
In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to ½-inch thickness. Wrap tightly; chill at least 4 hours.
Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to ⅛-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Decorated Cookies -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.
Thumbprint Cookies -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown. Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with ½ teaspoon preserves. Cool and store as directed.