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Nutrition Facts
Serving Size 1 batch 2754g Recipe makes 1 batch) The following items or measurements are not included below: kirsch 1/2 cup candied lemon peel 1/2 cup candied orange peel 2 lemons, rind of
Calories 10018
Calories from Fat 1414		(14%)
Amount Per Serving		%DV
	Total Fat 157.1g	241%
	Saturated Fat 13.1g	65%
	Monounsaturated Fat 93.9g
	Polyunsaturated Fat 39.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1116mg		46%
Potassium 3833mg		109%
Total Carbohydrate 2064.9g		688%
	Dietary Fiber 70.3g	281%
	Sugars 1247.3g
Protein 175.0g		349%
how is this calculated?

Swiss Basler Leckerli With Kirsch

Recipe #379795 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debbie R.
Jun 30, 2009

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.

1 batch (change servings and units)

Ingredients

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

Directions

1
Pour honey into a large saucepan. Bring to a boil. Remove from heat.
2
Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
3
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.
4
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.
5
Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
6
To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
7
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.