"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Barbara's Hoenig Kuchen Recipe

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This recipe for Grandma Barbara's Hoenig Kuchen, by , is from The Douglas 'Dine Out' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Tuesday, November 30, 2010

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Ingredients:
4 lbs. honey
2 1/2 cups sugar
1 lb. shortening (half butter)
1 1/2 tsp. cloves
1 1/2 tsp. allspice
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. cardamon
Grated peel of 1 lemon
1 lb. finely ground almonds
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup vinegar
Flour

Directions:
Combine honey, sugar and shortening. Bring to a boil and then cool to lukewarm. Add cloves, allspice, nutmeg, cinnamon and cardamon; the grated peel of lemon and finely ground almonds. Gradually add, by cupfuls, enough flour to make a stiff dough. Before you add the last couple of cups, stir in baking powder, and baking soda mixed with vinegar. The dough needs to be beyond being sticky but still pliable. "We have been known to break a few wooden spoons."
Let the dough stand overnight covered with a dish towel and bake next morning.
This is a BIG batch. You might want to cut in half.
Roll out a good 1/4" thick and cut into shapes and decorate with blanched, sliced almonds. Bake at 375 for 10 minutes or until golden brown. When they cool they will be hard. They keep this way for weeks in a crock or tin. To soften them, put them in a container and add a slice of bread.

Personal Notes:
Grandma Barbara adds "I bake mine right after Thanksgiving and they are nice and mellow by Christmas"

Grandma Barbara made these every year - an old German tradition. Maybe the old Germans liked to dunk these in their coffee. Milk might be better!

 

 

 

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