280 g of honey
310 g of orange peel
2 teaspoons (of a pinch) of cinnamon powder
1 teaspoon (of a pinch) of ground cloves
310 g of candied or roasted cashews
60 g of crystallized orange zest
625 g of wheat flour
1/2 cup of rum
orange peel
125 g of peeled and chopped almonds or cashews
1 teaspoon of baking soda
280 g of honey
310 g of orange peel
2 teaspoons (of a pinch) of cinnamon powder
1 teaspoon (of a pinch) of ground cloves
310 g of candied or roasted cashews
60 g of crystallized orange zest
625 g of wheat flour
1/2 cup of rum
orange peel
125 g of peeled and chopped almonds or cashews
1 teaspoon of baking soda
Bring the honey to a boil, then let it simmer
Add the orange peel and let it dissolve
Remove from heat
Add cinnamon, cloves, and candied or roasted nuts (or both) that have been finely chopped
Chop the crystallized orange zest into small pieces and add it to the honey
Stir well
Dissolve the baking soda in 2 tablespoons of water
Place the honey mixture in a bowl and let it cool slightly
Add the flour alternately with the baking soda and rum
Mix everything thoroughly
Roll out the dough on a floured surface to about 1 cm thick
Bake in a moderate oven for 15 minutes
Cut into squares immediately after baking
Heat 2 tablespoons of orange peel and 1 tablespoon of water over low heat
Stir until the orange peel dissolves
Let it simmer until it reaches the thread stage
Spread a thin layer of this syrup over the still-warm jam
Garnish with candied or roasted nuts (or both)
