Ingredients
275 g / 9.7 oz   Honey
50 g / 1.7 oz   Cara-Molla
150 g /5.30 oz   Milk
250 g /8.82 oz   Whole wheat flour
6 g / 0.20oz   Baking powder
6 g / 0.20oz   Sodium bicarbonate
25 g /0.88 oz   Almond Flour
2 g /0.07 oz   Salt
Zest of one orange
Zest of one lemon
100 g /3.53 oz   Whole eggs
100 g /3.53 oz   Croquant Hazelnut
4 g /0.14 oz   Ginger, ground
4 g /0.14 oz   Aniseed, ground
4 g /0.14 oz   Ground Cinnamon
4 g /0.14 oz   Coriander, ground
2 g /0.07 oz   Cloves

Preparation
Boil honey with milk and cool to 60°C/140°F. Sift flour, bakingpowder and baking soda together. In a bowl with a beater, mixmilk/honey and sifted ingredients with the flat blade. Add theAlmond Flour and the salt. When the dough is smooth andeven, incorporate the eggs, zests and spices.

Setting
Fill moulds to 3/4 up, and cook at 160°C/320°F for around 50minutes. After baking and before it cools completely, wrap thespice bred in plastic to keep it soft.

Decoration
Decorate with dry fruits and dust with powdered sugar.

Specialty Ingredients
#31309  FELCHLIN-Swiss CARA-MOLLA
#31304  FELCHLIN-Swiss PRALISSIMO
#31319  FELCHLIN-Swiss CROQUANT HAZELNUT
#90350  Almond Flour
#1-058 Ground Cinnamon 1.5% VO
#1-059 Whole Cloves