Swiss Basler Leckerli Basel Cookies
From zamora 14 years agoIngredients
- 225 g honey (16 ounces) shopping list
- 150 g sugar (10.5 ounces) shopping list
- 3/4 tablespoon cinnamon shopping list
- 1 pinch clove powder shopping list
- 1/4 teaspoon nutmeg shopping list
- 50 g ground candied orange peel shopping list
- 50 g ground candied lemon peel shopping list
- 100 g ground almonds shopping list
- 1 lemon, zest of, grind shopping list
- 50 ml kirsch (0.2 cup) shopping list
- 300 g flour shopping list
- 3/4 teaspoon baking powder shopping list
- 75 g confectioners' sugar shopping list
- 1 1/2-2 1/2 tablespoons kirsch or water shopping list
How to make it
- 1. Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
- 2. Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
- 3. Add kirsch, flour and baking powder, knead on a table to form a soft dough.
- 4. While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
- 5. Let it rest for about 5 to 6 hours or over night in a dry place.
- 6. Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
- 7. Mix confectioner's sugar and kirsch or water, frost dough immediately.
- 8. Cut off stale edges.
- 9. Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
People Who Like This Dish 2
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