The prianik is the oldest of the Russian sweetmeats. Traditionally it is a small
cake made with honey and spices (prianosti). Prianiki can also be made with different
flavors and resemble a slightly floury meringue. If hot honey or syrup is used in
the making, the dough should be left for an hour or two in the refrigerator before
1 1/2 cups all-purpose flour
10 tablespoons granulated sugar
2 1/2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon baking powder
1 tablespoon olive oil
Mix together oil and honey. Beat eggs and sugar until white and fluffy.
Sift flour with baking powder and stir in the spices.
Gradually mix the spiced
flour into the eggs and sugar and then add the honey. The dough should be stiff
but not dry. Cool for 1 hour in the refrigerator.
Roll into small balls in the palms of your hands and place, well separated, on
a greased baking sheet.
Bake in a preheated fairly hot oven for 20 minutes.
Spiced Prianiki are usually glazed while still hot by dipping into a syrup made with 8
tablespoons sugar and 2 tablespoons water, into which is folded a stiffly beaten