Instructions: For the bars: Combine the honey, oil, and sugar in a large heavy saucepan over moderate heat. Cook, uncovered, for 10 to 15 minutes, stirring occasionally, until mixture froths up and the sugar dissolves. Remove from heat and cool 30 minutes. Preheat the oven to 350F. Butter a 15 1/2 x 10 1/2 1-inch jelly roll pan and set aside. Mix the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, almonds, citron, and orange peel in a large bowl and make a well in the center. Scrape the cooled honey mixture into the well in the dry ingredients. Add the eggs and stir into the mixture, then slowly incorporate the dry ingredients. The dough will be quite stiff. Spread in the prepared jelly roll pan, smoothing well into the corners and leveling the surface.

To decorate the bars: Score the top of the dough into 24 squares by dividing lengthwise into 6 strips and crosswise into 4 strips. Center a candied cherry half in each square, then arrange an almond at the 5 and 10 oclock positions and a citron wedge at the 2 and 8 oclock positions, letting them radiate out from the cherry like flower petals. Bake the bars for 35 to 40 minutes, until a wooden pick inserted near the center of the pan comes out clean. Cool the bars in the upright pan on a wire rack to room temperature. Cut into squares, following the scored lines. Wrap airtight in plastic wrap to prevent the bars from drying.

Makes 2 dozen
cookies.

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