3 cups of wheat flour
1/2 tablespoon of baking soda
1 tablespoon of ground nutmeg
1 tablespoon of ground cinnamon
1 tablespoon of ground cloves
120 grams of crystallized orange rind, finely chopped
120 grams of chopped nuts
1 cup of honey
3/4 cup of confectioner's sugar
1 egg
1 tablespoon of lemon juice
2 tablespoons of grated lime zest
For decorating
crystallized cherries
almonds with skin
For the glaze
2 cups of confectioner's sugar
3 tablespoons of water
3 cups of wheat flour
1/2 tablespoon of baking soda
1 tablespoon of ground nutmeg
1 tablespoon of ground cinnamon
1 tablespoon of ground cloves
120 grams of crystallized orange rind, finely chopped
120 grams of chopped nuts
1 cup of honey
3/4 cup of confectioner's sugar
1 egg
1 tablespoon of lemon juice
2 tablespoons of grated lime zest
For decorating
crystallized cherries
almonds with skin
For the glaze
2 cups of confectioner's sugar
3 tablespoons of water
Mix together the flour, baking soda, and spices
Mix together the orange rind and nuts
Set aside
Heat the honey in a small saucepan until it's smooth
Remove from heat
In a large bowl, beat the confectioner's sugar with the egg
Add the lemon juice, lime zest, honey, and 1 cup of the flour mixture
Beat well
Add the remaining flour mixture and mix thoroughly with a wooden spoon until all is well combined
Add the orange rind and nuts
Mix well
Cover and refrigerate for at least one day
Heat the oven to 200°F (quente) and lightly grease two baking sheets
Roll out the dough slightly at a time, on a surface lightly dusted with flour, until it reaches a thickness of about 1/2 cm
Use a cookie cutter in heart shape, coated with flour, to cut out the cookies
Place the cookies on the prepared baking sheets, leaving about 5 cm between each cookie
Bake for about 12 minutes
Remove from oven and let cool slightly
Prepare the glaze by mixing the confectioner's sugar with water
Beat well
Brush this mixture over the cooled cookies and decorate with crystallized cherries, almonds, and a layer of chocolate, if desired
Let cool completely before storing in an airtight container for up to 2-3 weeks
To prevent drying out, place a slice of pear in the container, changing it every now and then.
