Combine sugar and honey in a large mixing bowl, beating well. Add egg, cinnamon, cloves, ginger, and salt; beat well.
Dissolve soda in water; add to honey mixture, stirring well. Stir in flour and almonds.
Press dough evenly into a greased and floured 13- x 9- x 2- inch baking pan. Bake at 350° for 20 to 25 minutes. Cut into 3- x 1-inch bars. Remove cookies to wire racks to cool completely.
Note: Cookies may be stored 3 to 4 weeks in a cake tin with an apple to mellow.
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