Swiss Basler Leckerli With Kirsch

Debbie R.'s Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Yield: 1 batch

• 2 2⁄3; cups honey
• ¾ cup kirsch
• 2 cups sugar
• ½ cup finely chopped candied lemon peel
• ½ 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)

Glaze

• ¾ cup confectioners' sugar
• 2 egg whites

Directions:

1. Pour honey into a large saucepan. Bring to a boil. Remove from heat.
2. Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
3. 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.
4. 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.
5. Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
6. To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
7. 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.