250    Honey
1    Flat teaspoon bi-carbonate
-soda
100    Unsalted butter
500    Brown lour
100    Sugar
Cinnamon
2    Eggs
Almonds for decoration
2    Egg yolks
l  Sour cream

Warm honey. Add sugar, butter, eggs and gradually the flour. Work with a
wooden spoon until very smooth and bubbles appear on the surface. Leave to
stand overnight. Make balls or roll out to 1cm thickness and cut into small
rounds. Brush with egg yolk and sour cream mix. Top with almonds. Bake
for 6 minutes at 420, then lower temperature of oven to 350 and bake for a
further 8 minutes. Do not brown. Will be hard for 3 to 4 days. Keeps
well. Honey Biscuits