Leckerli
In Switzerland, baking cookies from dough made with honey makes for chewier cookies that using sugar alone. Thoroughly mix the well-spiced dough until it forms a ball and is no longer crumbly. Leckerli (LEH-kehr-lee) are traditionally pressed in molds; in this recipe the dough is cut in strips.
Ingredients
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21/2 cups all-purpose flour
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1 cup sugar
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1 cup unblanched almonds, finely chopped
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1/4 cup candied orange peel, finely chopped
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1/4 cup candied lemon peel, finely chopped
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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3/4 cup honey
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2 tablespoons kirsch or brandy
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1 beaten egg
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Citrus Glaze
Directions
1.
Stir together flour, sugar, almonds, candied peels, baking powder, cinnamon, nutmeg, and cloves in a large mixing bowl. Make a well in the center. Add honey, kirsch or brandy, and beaten egg. Stir till dough forms a ball. Divide dough in half.
2.
Roll half of the dough at a time on a lightly floured surface to 1/4-inch thickness. Cut into 21/2x1-inch strips. Repeat with remaining dough. Place cookies 1 inch apart on a greased cookie sheet.
3.
Bake in a 350 degree F oven about 10 minutes or till golden brown. Transfer to wire racks and cool. While cookies are still warm, brush with Citrus Glaze.
Citrus Glaze
Stir together 1 cup powdered sugar, 1/2 teaspoon finely shredded lemon or orange peel, and 2 teaspoons lemon or orange juice. Add enough water to make mixture of glazing consistency (about 2 to 3 teaspoons).
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