Honig Lebkuchen (Honey Gingerbread)

Ingredients:
2 tsp. baking soda
3 tbsp. brandy
1 1/4 c. sugar
1 1/2 c. warm honey
1 c. candied citron and orange peel, chopped fine
Juice and grated rind of one fresh lemon
2 tsp. cinnamon
7 c. flour
1 tsp. each ground ginger and cloves
2 c. ground blanched almonds or hazelnuts


Directions:
1. Stir the baking soda into the brandy.
2. The warmer the honey, the easier it is to work the dough, but if the honey is too hot you'll burn yourself, so be careful. Mix all the ingredients by hand, including the brandy-soda mixture, holding back about 2 cups of the flour. Gradually add the remaining flour until the dough is sticky but kneadable. Turn the dough out and knead in the remaining flour.
3. Allow the dough to sit in a warm place (65 to 75 degrees), covered with a dishtowel, for 3 days.
4. Roll out on a floured board, 1/4-inch thick or less, and cut into small (1-inch) squares or diamonds.
5. Place on ungreased cookie sheets and brush with a glaze made of one egg yolk mixed with two tablespoons of water. You can also decorate the tops with blanched almond halves or bits of candied fruit.
6. Bake at 350 degrees for about 15 minutes. Cool completely and store in tightly sealed metal tins.