Prep 45 mins
Cook 28 mins
From Gourmet magazine, December 1994. When I was growing up, my grandma's sister would send us a tin of Basler Lackerli every year for Christmas. I loved those cookies so much and haven't forgotten the taste. I picked up a few issues of Gourmet magazine at a library sale. Imagine my surprise when I came across this recipe. I even made my own candied orange peel. Although this isn't the exact recipe I remember, it is pretty close, and I hope to surprise, and delight, a few people at Christmas this year.
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon nutmeg, freshly grated
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup honey
- 1 cup granulated sugar
- 2 tablespoons kirsch
- 1⁄2 cup candied orange peel, finely chopped (about 3 oz)
- 1 1⁄2 cups almonds, whole natural (about 8 oz)
- 1 tablespoon water
- 1⁄4 cup granulated sugar
- 1 tablespoon confectioners' sugar
- Preheat over to 325 degrees. Line bottom and sides of a buttered jelly-roll pan, 10 1/2 x 15 1/2 x 1-inch, with foil and butter foil.
- Make dough:.
- Chop almonds very fine but not ground, preferably in a food processor. In a bowl whisk together flour, spices, baking powder, and baking soda. In a large heavy saucepan heat honey and granulated sugar over moderately low heat, stirring, just until sugar is dissolved. Remove pan from heat and stir in kirsch, orange peel, and almonds. Stir in flour mixture and cool dough 5 minutes.
- With floured hands, press dough evenly into pan. Put dough in oven and immediately reduce temperature to 300 degrees F. Bake dough 25 - 30 mins, or until firm but not dry and hard, and cool in pan on a rack. Invert baked dough onto a cutting board. Discard foil and invert baked dough.
- Make glaze:.
- Ina small saucepan heat water with grandulated sugar over moderately low heat, stirring, just until sugar is dissolved. Sift in confectioners' sugar and stir until comined well.
- Pour hot glaze on baked dough and brush evenly over dough, brushing continuously until glaze crystallizes and whitens. Let glazed dough stand 10 minutes Trim off and discard edges of dough and cut into 2 x 1 1/2-inch rectangles. Keep cookies in an airtight container up to 2 weeks.