Basler Leckerli - Honey Nut Cookies
Source of Recipe
Internet
List of Ingredients
For 2 Jelly roll pans
1 lb. (450 gr.) honey
1-1/2 (300 gr.) sugar
1-1/2 Tbsp. cinnamon
1 pinch of clove powder
1/2 tsp. nutmeg powder
1-1/2 cup (7 oz./ 200 gr.) whole almonds, coarsely chopped
1/4 cup (3 oz./ 100 gr.) each of candied lemon and orange peel, finely cubed
1 tsp. lemon zest
1/2 cup minus I Tbsp. (100 ml.) Kirsch, schnapps made of cherries (to be
found at German Delis)
4 cups (600 gr.) all-purpose white flour
1-1/2 tsp. baking powder
Recipe
In a 5-quart pot heat up honey until it reaches boiling point. Add sugar and
reheat until it dissolves. Keep warm over low heat and add chopped almonds,
glazed lemon/orange cubes, lemon zest, Kirsch and spices.
Mix flour and baking powder. Remove pot from fire and sift flour, portion
wise, into warm mixture, while constantly stirring. Work in flour well until
you have a smooth dough. While dough is still warm, roll out on the greased
back of a jelly roll pan approx. 1/4 inch (5mm.) thick. You will get 2 jelly
roll pan- size squares. Let dough rest over night.
Bake for 15-20 minutes at 425'F (220'C) in the middle of the oven.
Immediately cut hard edge (approx. 1/2 inch) off the baked cookie sheet.
Icing
1-1/2 cup (150 gr.) powdered sugar
3-5 Tbsp. water or Kirsch schnapps
Mix icing and glaze still hot cookie sheets. Now cut into rectangles approx.
1-1/2 inch x 2-1/2 inch (4 cm x 6 cm.)
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