Combine sugar and honey in large mixing bowl, beating well. Add egg, cinnamon, cloves, ginger and salt, beat well. Dissolve soda in water; add to honey mixture, stirring well. Stir in flour and almonds. Press dough evenly into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Cut into 3 x 1 inch bars. Remove cookies to wire rack to cool completely. Yield: about 3 dozen. NOTE: cookies may be stored 3 to 4 weeks in a cake tin with an apple to mellow.
  • 1 cup sugar
  • 1 egg
  • ½ cup honey
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • dash of salt
  • ¼ tsp. ground ginger
  • 1 tbsp. water
  • ½ tsp. baking soda
  • 2 1/3 cups flour
  • ½ cup slivered almonds