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1
Preheat the oven to 350 degrees F.
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2
Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a standing mixer fitted with the paddle attachment.
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3
Add the honey and egg and beat on low to medium speed just until mixed.
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4
This makes a very sticky dough.
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5
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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6
Combine the chocolate and cream in a heatproof bowl and place over (but not touching) a saucepan with gently simmering water.
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7
Heat, stirring occasionally with a wooden spoon, until melted and smooth.
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8
Let cool until warm.
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9
(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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10
Stir, then repeat.)
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11
Stir the almonds into the chocolate.
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12
Meanwhile, cut 4 sheets of parchment paper large enough to fit your baking sheet.
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13
The dough is very sticky and difficult to roll out even on a well-floured surface.
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14
Lightly spray 2 parchment sheets with vegetable spray.
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15
Transfer half the dough onto 1 sprayed sheet of parchment and top with the second sheet.
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16
Begin to spread the dough out with your hands, then 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 mixture in a 3 or 4-inch-wide band lengthwise down the center of the dough, leaving the top half of the dough and a 1-inch border around the remaining 3 sides bare.
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20
Use the bottom parchment to fold 1 side of the dough lengthwise over the chocolate mixture.
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21
Carefully peel back the parchment paper and press the edges of the dough together with a fork to seal.
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22
Slide the shaped log, still on the parchment, onto a baking sheet.
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23
Lightly spray the remaining 2 sheets of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough and chocolate mixture.
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24
Slide the log onto the same baking sheet, if there is room.
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25
The dough is so soft it is best to not move it off the parchment until after baking.
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26
Bake for 20 minutes.
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27
Cool completely and then slice into 1/2-inch slices.
