Recipe#7385

Title: Basel Leckerli

From: tzi1@slosh.com (Tzigane) 
 Newsgroups: rec.food.recipes 
 Subject: Basel Leckerli 
 Date: 14 Dec 1997 09:56:19 -0800 
 Message-ID: <6716k3$gfq$1@shell8.ba.best.com> 

Makes 50 to 60 1x2 1/2-inch bars
 2/3 cup Clover honey 
 2/3 cup Granulated sugar 
 1 Tbsp. Kirsch (cherry brandy) or orange juice 
 2 1/2 tsp.  Ground cinnamon 
 1/4 tsp. Ground cloves 
 Finely grated peel (yellow part only) of one large lemon 
 1/4 cup Finely chopped candied lemon peel 
 1/4 cup Finely chopped candied orange peel 
 2/3 cup Finely chopped blanched slivered almonds 
 2 1/4 cup All-purpose or unbleached white flour (or more) 
 1 1/2 cup Powdered sugar 
 1/8 tsp. Vanilla extract 
 Preheat the oven to 350F.  Generously grease two 10-by-14-inch or 
 larger baking sheets.  
 Stir together the honey, sugar, and kirsch in a medium-sized saucepan 
 over medium heat.  Heat the mixture, stirring, until the sugar 
 completely dissolves and the mixture is hot but not boiling.  Remove 
 from the heat and stir in the spices, lemon peel, candied peels, 
 and almonds until completely incorporated.  
 Stirring vigorously, gradually add 2 1/4 cups of flour to the pan; 
 the mixture will become very stiff.  If the mixture feels sticky 
 and too soft to roll out, stir or knead in a bit more flour, but 
 be careful not to overflour.  Set the mixture aside until cooled 
 to barely warm.  Sprinkle a work surface generously with flour.  
 Divide the dough in half.  
 Roll out half of dough into an 8 1/2 by 13 inch rectangle, frequently 
 running a spatula under the dough and dusting the work surface.  
 As needed, also dust the top of the dough and the rolling pin with 
 flour.  Transfer the dough to a prepared baking sheet.  Repeat with 
 the second half of the dough.  Prick the dough lightly all over with 
 the tines of a fork.  Stagger the baking sheets on racks in the 
 center third of the oven; switch positions halfway through the baking 
 to ensure even browning.  
 Bake for 13 to 16 minutes or until the dough top is just tinged with 
 brown and slightly darker on the edges; avoid overbaking, as cookies 
 will become crunchy and hard.  Carefully run a spatula under the 
 dough rectangles to loosen them from the pans.  When just cool 
 enough to handle, transfer the rectangles to a cutting board and 
 cut away any uneven, dry edges using a large serrated knife.  Deeply 
 score the rectangles, but do not cut completely through the surface, 
 lengthwise and crosswise, to yield 1-by-2 1/2-inch bars.  Return 
 the scored rectangles to the baking sheets.  
 In a small saucepan, stir together the powdered sugar, vanilla, 
 and 3 tablespoons of water until thoroughly blended.  Bring the 
 mixture to a boil, stirring.  Boil, stirring, for 20 to 30 seconds, 
 until smooth, very fluid, and translucent.  Divide the mixture 
 between the rectangles, pour over the top and quickly spread the 
 glaze over the entire surface.  Let stand until the glaze sets and 
 turns white again, about 1 hour.  
 Bend the rectangles to break apart or cut through the score marks 
 to separate into bars.  Let stand until the glaze is dry and hard.
 Pack airtight.  Store for up to 3 weeks.