|Source||Lenore Mastracci (1981)|
|Prep time||30 minutes|
|Cooking time||10 minutes|
|Total time||40 minutes|
Melt butter, chocolate and sugar. Stir and let cool. Beat eggs and spices. Add citron and nuts to chocolate. Mix flour and baking powder and add to chocolate mixture. Roll out (sausage shape) about 1 inch around. Dough should be shiny and glossy. Cut into diamond shape. Dip knife in flour when cutting. Bake at 325° for 9 to 10 minutes.
For Chocolate Icing: Melt chocolate in double boiler. Add water; stir until smooth and thick. Cool. Remove from heat, add sugar and egg and beat. Add butter and vanilla.