Instructions

1. Melt the brown sugar, butter, and syrup in a saucepan over low heat.
2. Blanch the almonds and chop them finely.
3. Mix the flour, almonds, cinnamon, ginger, cloves, allspice, and salt, and stir it together with the sugar mixture.
4. Dissolve the potash in water and knead it into the dough.
5. Chill the dough for 30 minutes.
6. Roll the dough into logs with a diameter of about 5 cm.
7. Wrap the logs in plastic wrap and refrigerate overnight.
8. The next day, slice the logs into thin slices and distribute them on baking sheets lined with parchment paper.
9. Bake the brown cookies at 200°C (conventional oven) for 5 minutes.
10. Once the cookies have cooled, store them in an airtight tin.