>On a lighter and more tasty note, Does anyone have a recipe for combining
>honey and ground almonds into a delicious spread for cakes, buns or just
>on Bread?
Dear Glyn:   Jean Marie's recipe for nougat sounds great, but I don't know
if you could spread it as you suggested.  The following recipe is probably
3000 years old!!!!
It uses walnuts, but it can be made with almonds and is just as good.  It is
one of the traditional ceremonial dishes on the Passover plate, and is
called "charoseth". :
--one half cup ground walnut            -- one quarter teaspoon cinnamon
--one apple, peeled and grated          -- three tablespoons wine
--a little honey to your taste (depends on the wine and apple sweetness)
Mix together until smooth  (a blender works just fine).  Don't overdo the honey.
This was spread on unleavened bread but tastes nice on anything, even mixed
with "bitter herbs"(horseradish) as in the Passover ceremony.
                         Stan Sandler    Milk and honey farm.
P.S.  There is also a jewish candy, similar to nougat, that is made from 1/2
cup sugar, 2 cups honey, 2 pounds poppy seeds and 2 cups almonds.  cook over
low heat for 30 minutes with stirring (then add the nuts), pour onto a wet
board, pat down and cool.