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
BASEL LECKERLI SWISS HONEY SPICE COOKIE
It was written in a old Nebraska cook book. Basil Leckerli Swiss cookie is a pioneer recipe. I know that the Swiss settled here; I am writing recipe as written; no temperatures or amounts given.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 25 serving(s)
Number Of Ingredients 15
Steps:
- Simmer the sugar and honey in a double boiler until melted; cool.
- Add the rest of ingredients except frosting.
- Mix.
- Spread in a thin sheet and bake until done.
- Frost with thin frosting made of lemon and powdered sugar as soon as cookies are baked.
BASLER LACKERLI (SWISS SPICED HONEY COOKIES)
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.
Provided by Ms. Poppy
Categories Bar Cookie
Time 1h13m
Yield 42 cookies
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 110.7, Fat 2.7, SaturatedFat 0.2, Sodium 41, Carbohydrate 20.8, Fiber 0.9, Sugar 13, Protein 2
BASLER LECKERLI (SWISS SPICED HARD BARS)
These are very special bars developed by the local spice merchants and made with lots of honey - very sweet, they taste just wonderful... The Leckerli was invented between 1431 and 1449. It was used to feed church dignitaries when the pope was in Basel.
Provided by Artandkitchen
Categories Bar Cookie
Time 1h20m
Yield 100-150 cookies
Number Of Ingredients 16
Steps:
- Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too.
- Let cool slightly.
- Add all other ingredients until the Kirsch and mix well.
- Add the flour and eventually the baking soda and work to a compact dough.
- Roll the dough out on two greased baking sheets approximately 5 mm thick.
- Store overnight.
- Preheat the oven at 180°C (heat and timing are basing it on convection oven).
- Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly.
- Bake 15-20 minutes at 180°C (I need 18 minutes).
- In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it's bound and crystals appear.
- Remove from the heat but keep on a slightly warm plate.
- When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don't separate them completely) brush the tops with glaze.
- When cooled dived the rectangles and store in airtight containers.
- Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!
Nutrition Facts : Calories 110.1, Fat 1.6, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 23.2, Fiber 0.8, Sugar 14.8, Protein 1.7
HONEY SPICE COOKIES
yum. iT's aLL iN tHe naMe. I'm not sure on how many servings but I'm thinking 24 cookies if you make them the average cookie size. I tend to make mine a little bigger, cuz my hubby's a cookie monster.
Provided by eCCAbOO
Categories Dessert
Time 17m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cream together Brown Sugar and Butter.
- Slowly add the Honey, then the egg and mix well.
- Sift dry ingredients together and add to the creamed mixture.
- Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
- Bake for 7 minutes (cooking time may vary).
- Let cool or eat warm.
Nutrition Facts : Calories 142.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 23, Sodium 183.7, Carbohydrate 21, Fiber 0.4, Sugar 11.8, Protein 1.6
BASELER LECKERLI (SWISS SPICE COOKIES)
This recipe is posted in response to a request. It's adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA.
Provided by EdsGirlAngie
Categories Dessert
Time 1h
Yield 60-72 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment.
- Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
- Combine honey, sugar and water in a small saucepan.
- Place over low heat until the honey just melts- do not let it boil.
- Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
- Let cool slightly.
- Add the sifted flour mixture, the almonds, orange peel and lemon zest.
- Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
- (The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies.
- Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
- Bake for about 20 minutes, until the tops turn a medium brown.
- When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
- Let cool for 10 minutes.
- Cut into 1 x 3-inch bars or into diamond shapes.
- Transfer to racks to cool completely.
- Ice with a simple sugar glaze.
- Store in airtight containers, placing wax paper between layers.
- Let rest at least 1 week, preferably longer.
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