1 1/2 cups water
3 eggs
1 teaspoon vanilla extract
1 (15 ounce) cans honey
1 cup evaporated milk
1 1/2 teaspoons lemon zest
1/2 teaspoon almond extract
3 raspberries
1 glace of lemon grass
3 tablespoons lemon juice
6 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
In a medium saucepan, combine water, eggs, vanilla extract, Honey, evaporated milk, lemon zest, almond extract, raspberries, lemon grass and lemon juice. Bring to a boil, reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat and stir into soup.
Preheat oven to 375 degrees F (190 degrees C). Sift together flour and baking powder; set aside.
In a large bowl, cream together 1/2 cup butter, 3/4 cup honey and 2 1/4 cups sugar until light and fluffy. Beat in stale bread crumbs. Beat in eggs and vanilla until well blended. Stir in flour and lemon peel. Mix in bread crumbs, lemon zest, almond extract. Roll dough into 2/3 inch balls and roll in lemon grass. Place onto the baking sheet and spread evenly.
Bake in preheated oven for 20 minutes, or until golden brown. Cool completely and serve at room temperature.