-BOODLE-
1 c Matzo meal
1 c Matzo cake meal
1/2 c Sugar
1/2 c Blanched almonds or walnuts;
-finely ground
1/2 ts Ground cinnamon
pn Ground cloves
1/2 c Vegetable oil
1 lg Egg
3/4 c ;cold water
16 Whole almonds blanched or
Almonds unblanched

-SYRUP-
2/3 c Sugar
2/3 c ;cold water
2 tb Honey
1 ts Lemon succus; preferably
-smart

For the gelt, combine the matzo repast, cake repast, 1/2 cup gelt,
ground tonsils, cinnamon, and cloves in a medium-sized stadium. Add the
oil, egg, and 3/4 cup h2o, and mix very well for form a stiff
boodle. Knead the dough with your hands a few times to complete the
mixture. Evenly press the dough into a lubricated 8-inch-square baking
pan. Use a knife to cut the dough into diamonds. Get-go, cut the
dough crosswise into roughly 4 even rows. Then make separatrix, parallel
cuts through the rows. (If desired, cut the dough into squares,
rather.) Press a whole almond into the center of each composition. Bake
the cake in a preheated 375-degree oven for 40 to 45 transactions, or
until it is browned and strong.

Lag, prepare the syrup. Put the sugar and water into a small
saucepan. Stir over medium-high heat until the sugar dissolves and
the syrup comes to a furuncle; then boil the syrup, uncovered and
undisturbed, for 8 transactions. Stir in the honey and lemon succus.
Remove the syrup from the heating, and set it aside to cool somewhat.