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1
Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a stand mixer fitted with the paddle attachment.
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2
Add the honey and egg and beat on low to medium speed just until mixed.
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3
This makes a very sticky dough.
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4
You can roll it out immediately or scrape it into a ball, place it in a bowl, cover with a tea towel, and chill for 2 hours or up to overnight.
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5
Preheat the oven to 350F Combine the chocolate and cream in a heatproof bowl and place over (but not touching) gently simmering water.
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6
Heat, stirring occasionally with a wooden spoon, until melted and smooth.
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7
Let cool until warm.
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8
(To melt in a microwave, mix the chocolate and cream in a bowl and microwave on high for about 30 seconds.
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9
Stir, then repeat.
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10
).
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11
Meanwhile, cut 3 sheets of parchment paper large enough to fit your baking sheets.
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12
The dough is very sticky and difficult to roll out even on a well-floured board.
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13
Lightly spray 2 parchment sheets with vegetable spray.
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14
Transfer half the dough to 1 prepared sheet and top with the second.
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15
The dough is so easily worked that you can begin to spread it with your hands.
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16
Roll the dough into as even a rectangle as you can, about 10 inches by 15 inches.
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17
It can easily be pushed and prodded into shape.
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18
Peel off the top sheet of parchment.
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19
Spread half the chocolate in a 3- or 4-inch-wide band down the length of the dough, leaving the top half of the dough free and an inch or so border around the remaining 3 sides.
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20
Arrange the almonds, side by side, in short rows across the chocolate band.
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21
Each row should abut the next to make a regular pattern.
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22
Use the parchment to fold the top half of dough over the almonds and chocolate.
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23
Carefully peel back the paper and press the edges together to seal.
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24
Slide the shaped log, still on the parchment, onto a baking sheet.
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25
Lightly spray the third sheet of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough.
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26
Slide the log onto the same baking sheet, if there is room.
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27
The dough is so soft, it is best to not move it off the parchment until after baking.
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28
Bake until light golden brown, about 20 minutes.
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29
Let cool on the baking sheet.
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30
If you like softer, chewy cookies, let the logs cool until still slightly warm, then wrap well.
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31
If you prefer crispier cookies, let the logs cool completely, then wrap.
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32
Using a serrated knife, cut the logs crosswise through the middle of each row of almonds so their rounded shapes show on each side of the cookies.
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33
Cut just before serving, or the cookies will dry out.
