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
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
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.
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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- In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.
- Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.
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