Swiss Basler Leckerli With Kirsch Recipe #379795
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.
by Debbie R.
1½ hours | 1 hour prep
1 batch
- 2 2/3 cups honey
- 3/4 cup kirsch
- 2 cups sugar
- 1/2 cup finely chopped candied lemon peel
- 1/2 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
- 3/4 cup confectioners' sugar
- 2 egg whites
- Pour honey into a large saucepan. Bring to a boil. Remove from heat.
- Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
- 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.
- 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.
- Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
- To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
- 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.
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5 stars