Swiss Basler Leckerli With Kirsch Recipes

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SWISS BASLER LECKERLI (BASEL COOKIES)



Swiss Basler Leckerli (Basel Cookies) image

Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.

Provided by Nana Lee

Categories     Bar Cookie

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 14

225 g honey (16 ounces)
150 g sugar (10.5 ounces)
3/4 tablespoon cinnamon
1 pinch clove powder
1/4 teaspoon nutmeg
50 g ground candied orange peel
50 g ground candied lemon peel
100 g ground almonds
1 lemon, zest of, grind
50 ml kirsch (0.2 cup)
300 g flour
3/4 teaspoon baking powder
75 g confectioners' sugar
1 1/2-2 1/2 tablespoons kirsch or 1 1/2-2 1/2 tablespoons water

Steps:

  • Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
  • Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
  • Add kirsch, flour and baking powder, knead on a table to form a soft dough.
  • While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
  • Let it rest for about 5 to 6 hours or over night in a dry place.
  • Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
  • Mix confectioner's sugar and kirsch or water, frost dough immediately.
  • Cut off stale edges.
  • Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.

Nutrition Facts : Calories 350.6, Fat 4.5, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 75.9, Fiber 2.1, Sugar 54.7, Protein 4.5

SWISS BASLER LECKERLI WITH KIRSCH



Swiss Basler Leckerli With Kirsch image

This is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates and do not include time for them to ripen or overnight resting time. Frankly, I won't be make the glaze with uncooked egg whites. I think there is a specialty baking item that contains pasteruized egg whites.

Provided by Debbie R.

Categories     Dessert

Time 1h25m

Yield 1 batch

Number Of Ingredients 12

2 2/3 cups honey
3/4 cup kirsch
2 cups sugar
1/2 cup finely chopped candied lemon peel
1/2 cup finely chopped candied orange peel
2 cups almonds, coarsely ground
2 grated lemons, rind of
2 tablespoons cinnamon
2 teaspoons cloves
8 -10 cups flour (approximately)
3/4 cup confectioners' sugar
2 egg whites

Steps:

  • Pour honey into a large saucepan. Bring to a boil. Remove from heat.
  • Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
  • Stir in the flour graadually until the dough cleans the side of the pan. This should take about 15 minutes. If the dough is still sticky, add more flour, a little at a time.
  • Roll out to 1/2-inch thickness. Cut into 2 x 3-inch bars. Place them closely together on a heavily greased and floured baking sheet. Let stand overnight at room temperature.
  • Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
  • To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
  • NOTE: These need to ripen before eating. Pack in airtight containers and keep, if possible, for 3- 4 weeks. Stored this way, this will keep almost indefinitely.

Nutrition Facts : Calories 10018.4, Fat 157.1, SaturatedFat 13.1, Sodium 1116.5, Carbohydrate 2064.9, Fiber 70.3, Sugar 1247.3, Protein 175

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