👨‍🍳 Instructions

1. 1

   Melt the butter, light syrup, and dark brown sugar in a saucepan over medium heat. Bring to a boil, then remove from heat and let cool slightly.

2. 2

   In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, orange zest, and chopped almonds.

3. 3

   Dissolve the potaske (or baking soda) in the orange juice. Stir this mixture into the slightly cooled sugar mixture.

4. 4

   Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Knead briefly until well combined. The dough should be firm.

5. 5

   Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to slice.

6. 6

   Preheat oven to 180°C (355°F). Line a baking sheet with parchment paper.

7. 7

   Remove the dough from the refrigerator. Roll it into a log about 1-1.5 inches in diameter. Slice the log into thin cookies (about 3-5 mm thick).

8. 8

   Place the cookies on the prepared baking sheet, leaving a little space between them. Bake for 5-7 minutes, or until the edges are lightly golden. Watch closely as they bake quickly.

9. 9

   Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely. Store in an airtight container.