Augsburg Mellow Yellows Recipe

Preheat the oven to 325°F. Spread the whole almonds on a large baking sheet. Toast for 7 minutes, or until lightly golden. Let cool completely and chop coarsely.

Sift the flour, baking powder, cinnamon, cloves, and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add 2 eggs, beating until just blended.

Heat the honey in a small saucepan over low heat until liquid. Stir the warm honey, candied lemon and orange peel, and chopped almonds into the mixture. Mix in the dry ingredients to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 350°F. Line three cookie sheets with parchment paper. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a 21/2-inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch apart. Lightly beat the remaining egg and brush over the tops of the cookies. Decorate with the flaked almonds and candied peel. Bake, one sheet at a time, for 10-12 minutes, or until just golden and crisp around the edges. Transfer to racks to cool.