READY IN: 50mins
YIELD: 24 bars


  • 12
    cup honey
  • 13
    cup sugar
  • 2 12
    cups flour, unsifted all-purpose
  • 4
    teaspoons baking powder
  • 1
    teaspoon cinnamon
  • 1
    pinch nutmeg
  • 1
    pinch clove
  • 23
    cup almonds, sliced
  • 3
    tablespoons orange peel, candied, finely chopped
  • 3
    tablespoons lemon peel, candied, finely chopped
  • 1
  • 2
    tablespoons kirsch (or orange juice)
  • candied red cherries, halved
  • angelica (or candied citron peel cut in leaf shapes-optional)


  • Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thins and sugar dissolves; cool slightly.
  • Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
  • Add almonds, candied orange and lemon peels; mix to coat.
  • Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
  • Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
  • Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4 inch thich, keeping edges as even as possible.
  • Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
  • Brush top lightly with milk.
  • Bake in a moderate over (375 degrees F) for 15 minutes or until golden brown.
  • Remove cookie sheet to wire rack.
  • Trim edges of cookie dough; cut into 2-inch squares.
  • Make GLAZE: Combine 1/2 cup granulated sugar and 3 Tbsp water in saucepan. Cook about 5 minutes or until it registers 235 degrees F on candy thermometer.
  • Brush Glaze quickly over warm Leckerli. (Do not make glaze until Leckerli are out of the oven or it will harden.)
  • Decorate with candied red cherry halves and angelica leaves. (Glaze will harden and turn white.).