Swiss Basler Leckerli With Kirsch Recipes
SWISS BASLER LECKERLI (BASEL COOKIES)
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
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
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
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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