1/2 c Honey
1/3 c Sugar
2 1/2 c Unsifted flour (see note)
4 ts Baking powder
1 ts Ground cinnamon
1 pn Nutmeg
1 pn Cloves
2/3 c Sliced almonds
3 tb Candied orange peel, finely
-chopped
3 tb Candied lemon peel, finely
-chopped
1 Egg
2 tb Kirsch OR orange juice
Milk
Glaze (recipe follows)
Candied red cherries,
-halved, for topping
Angelica or candied citron
-peel, cut into leaf shapes
-for topping
Spices and candied fruit are in these chewy cookie squares.
NOTE: When unsifted flour is called for, fluff up the flour in the
sack orcontainer with a fork before measuring.
Preheat oven to 375~.
Combine honey and sugar in a small saucepan. Heat slowly, stirring
constantly, until honey thinks and sugar dissolves; cool slightly.
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large
bowl. Add almonds, candied orange and lemon peels; mix to coat.
Add cooled honey mixture, egg and kirsch to flour mixture; stir with
wooden spoon until blended. Knead dough together with palm of hand
until mixture cleans side of bowl; shape into ball; flatten slightly.
Roll dough between two sheets of wax paper to a 13×9 inch rectangle,
slightly less than 1/4-inch thick, keeping edges as even as possible.
Remove top piece of wax paper; flip dough onto lightly greased cookie
sheet; removesecond piece of wax paper. Brush top lightly with milk.
Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie
sheet to wire tack. Trim edges of cookie dough; cut into 2-inch
squares.
Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup
until Leckerli are out ofthe oven or syrup will harden) Decorate
with candied red cherry halves and angelica leaves. Glaze will harden
and turn white.
~= Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in
saucepan. Cook about 5 minutes or until it registers 235~ on candy
thermometer. Brush glaze on cookies while both are still warm.
Yields
6 Servings