Ingredients
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon lemon juice
1 pinch salt
2 1/2 cups chopped walnuts
1 cup unsalted butter, softened
1/3 cup packed brown sugar
1/2 cup super fine sugar
1 egg
2 2/3 cups all-purpose flour
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in a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. cover and marinate overnight. cream together with butter, brown sugar and white sugar until smooth. add egg and mix well. combine the flour, salt and cloves; gradually blend into the butter mixture. blend in the fruit and nut mixture lightly flour work surface and divide dough into 2 equal portions. roll into logs and wrap in plastic wrap or waxed paper. place dough in freezer for at least an hour. preheat oven to 350 degrees f (175 degrees c). cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart. bake 10 to 13 minutes in the preheated oven, or until golden brown.
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Lever-press citrus juicer — maximum juice, no seeds
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Raw unfiltered honey — baking, glazes, tea, cheese boards
Perfect ice spheres — minimal surface area, maximum chill
Dark robust buckwheat honey — intense, molasses-like, gingerbread