Thank to Margo, who always has a recipe, no matter what I want to make. I mixed the ground almonds with the flour instead of with the fruit and nuts, thinking it might distribute better. I waited 2 days, instead of a week before eating and they were lovely. I’ll try for longer next time!
4 Tbsp Honey
2 cups (333g) brown sugar, firmly packed
2 tsp. cinnamon
1/2 tsp. each cloves and cardamom
2 1/2 ozs. finely chopped lemon peel
2 oz. (58 g) finely chopped candied orange peel
1/2 cup (53 g/1.9 0z) coarse chopped walnut meats
1/2 cup ground almonds
4 cups (560 g) sifted all-purpose flour
1 tsp. baking soda
Warm honey in saucepan. Add sugar and eggs and beat the mixture until very foamy. Add the spices, fruit and nuts. Sift flour and baking sode together and add to the mixture. Mix well then knead all into a dough. Cover and allow to stand at room temperature at least 24 hours before baking.
Form into walnut-sized balls and flatten slightly. Place on a greased and floured cooked sheet. Bake on the middle rack of he oven at 350°F for approximately 15 minutes or until done. Store in airtight containers and allow to age for a week or longer before serving.
Recipe from Mennonite Food and Folkways from South Russia, Volume 1 by Norma Jost Voth