Sardines & Chocolat

Ingredients

• 1/2 cup – butter or margarine, softened
• 3/4 cup – Bernard Michaud Traditional Summer Flower Honey
• 2 – eggs
• 1 tsp – vanilla extract
• 3-1/2 cups – all-purpose flour
• 2 tsp – anise seeds
• 2 tsp – ground cinnamon
• 1/2 tsp – baking powder
• 1/2 tsp – salt
• 1/4 tsp – baking soda
• 1 cup – dried cranberries
• 3/4 cup – slivered almonds

Preparation

1. Using an electric mixer, beat butter until light; gradually adding honey, eggs and vanilla, beating until smooth.
2. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt and baking soda; gradually add to the honey mixture, mixing well. Stir in cranberries and almonds.
3. Shape dough into two 10x3x1-inch logs on greased baking sheet.
4. Bake at 350°F for 20 minutes or until light golden brown.
5. Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F.
6. Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet.
7. Bake 20 minutes or until crisp.
8. Cool and serve.

This recipe inspired by Honey.