Bee Sting Cookies

Mix the curd, sugar and 1 pinch of salt with the egg yolks. Add the oil and whisk until smooth. With the dough hooks of the hand mixer, add flour, baking powder and lemon zest and knead into a smooth dough. Let dough rest for 10 minutes.

Line a baking tray (30×20 cm) with parchment paper. Roll out dough on floured surface to baking sheet size and place on baking sheet. Press the dough well against the edge of the baking sheet. Prick the dough a few times with a fork. 3.

For the topping, bring honey, sugar, butter and whipping cream to a boil in a saucepan, stirring. Cook over medium heat for 8 minutes until creamy. Finely chop apricots, dates and ginger and stir into the honey mixture with the almond kernels and pine nuts. Briskly spread the mixture on the dough. Bake in the heated oven at 180 °C on the lowest rack for 20 minutes until golden brown (gas 2-3, convection oven 18-20 minutes at 170 °C ). Remove from the oven and cool completely on the baking tray. Then cut into about 30 rectangles on the spot. 4.

Place the cookies between layers of parchment paper in a tin. If kept cool and dry, they will keep for at least 2 weeks.

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