Swiss Basler Leckerli (Basel Cookies)

Ingredients

• 225 g honey (16 ounces)
• 150 g sugar (10.5 ounces)
• 3/4 tablespoon cinnamon
• 1 pinch clove powder
• 1/4 teaspoon nutmeg
• 50 g ground candied orange peel
• 50 g ground candied lemon peel
• 100 g ground almonds
• 1 lemon, zest of, grind
• 50 ml kirsch (0.2 cup)
• 300 g flour
• 3/4 teaspoon baking powder
• 75 g confectioners' sugar
• 1 1/2-2 1/2 tablespoons kirsch or water

Directions

1. 1

   Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.

2. 2

   Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.

3. 3

   Add kirsch, flour and baking powder, knead on a table to form a soft dough.

4. 4

   While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.

5. 5

   Let it rest for about 5 to 6 hours or over night in a dry place.

6. 6

   Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).

7. 7

   Mix confectioner's sugar and kirsch or water, frost dough immediately.

8. 8

   Cut off stale edges.

9. 9

   Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.