Basel honey-spice cookies (basel leckerli)
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Basel honey-spice cookies (basel leckerli)
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Last updated 6/12/2012 1:07:13 AM. Recipe ID 33097. Report a problem with this recipe.
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      Title: Basel honey-spice cookies (basel leckerli)
 Categories: Cookies, Swedish
      Yield: 50 Servings
    2/3 c  Clover honey
    2/3 c  Granulated sugar
      1 tb Kirsch (cherry brandy) or
           -orange juice
  2 1/2 ts Ground cinnamon
    1/4 ts Ground cloves
           Finely grated peel (yellow
           -part only) of one
           Large lemon
    1/4 c  Finely chopped candied lemon
    1/4 c  Finely chopped candied
           -orange peel
    2/3 c  Finely chopped blanched
           -slivered almonds
  2 1/4 c  All-purpose or unbleached
           -white flour (or more)
  1 1/2 c  Powdered sugar
    1/8 ts Vanilla extract
  Heat the oven to 350F.  Generously grease two 10-by-14-inch or larger
  baking shets.  Stir together the honey, sugar, and kirsch in a
  medium-sized saucepan over medium heat.  Heat the mixture, stirring,
  until the sugar completely dissolves and the mixture is hot but not
  boiling. Remove from the heat and stir in the spices, lemon peel,
  candied peels, and almonds until completely incorporated.  Stirring
  vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
  will become very stiff. If the mixture feels sticky and too soft to
  roll out, stir or knead in a bit more flour, but be careful not to
  overflour. Set the mixture aside until cooled to barely warm.
  Sprinkle a work surface generously with flour.  Divide the dough in
  half. Roll out half of dough into an 8 1/2-by-13-inch rectangle,
  frequently running a spatula under the dough and dusting the work
  surface. As needed, also dust the top of the dough and the rolling
  pin with flour. Transfer the dough to a prepared baking sheet. Repeat
  with the second half of the dough. Prick the dough lightly all over
  with the tines of a fork.
  Stagger the baking sheets on racks in the center third of the oven;
  switch positions halfway through the baking to ensure even browning.
  Bake for 13 to 16 minutes or until the dough top is just tinged with
  brown and slightly darker on the edges; avoid overbaking, as cookies
  will become crunchy and hard. Carefully run a spatula under the dough
  rectangles to loosen them from the pans.
  When just cool enough to handle, transfer the rectangles to a cutting
  board and cut away any uneven, dry edges using a large serrated
  knife. Deeply score the rectangles, but do not cut completely through
  the surface, lengthwise and crosswise, to yield 1-by-2 1/2-inch bars.
  Return the scored rectangles to the baking sheets. In a small
  saucepan stir together the powdered sugar, vanilla, and 3 tablespoons
  of water until thoroughly blended.  Bring the mixture to a boil,
  stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very
  fluid, and translucent. Divide the mixture between the rectangles,
  pour over the top and quickly spread the glaze over the entire
  surface.  Let stand until the glaze sets and turns white again, about
  1 hour.  Bend the rectangles to break apart or cut through the score
  marks to separate into bars. Let stand until the glaze is dry and
  hard. Pack airtight. Store for up to 3 weeks or more.
  Makes 50 to 60 1-by-2 1/2-inch bars.
  [THE BALTIMORE SUN; November 25, 1990]
  Posted by Fred Peters.

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Recipe ID 33097 (Apr 03, 2005)

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