Swiss Honey Bars Recipe
Ingredients
| Spread | 1 Cup (16 tbs), creamed | |
| Sugar | 1/2 Cup (16 tbs) | |
| Almonds | 3/4 Cup (16 tbs), finely chopped | |
| Hazelnuts | 3/4 Cup (16 tbs), finely chopped | |
| Walnuts | 3/4 Cup (16 tbs), finely chopped | |
| 3/4 cup (250 g) chopped mixed candied peel | ||
| Grated peel of 1 lemon | ||
| All-purpose flour | 4 Cup (16 tbs), sifted | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 2 Teaspoon | |
| Generous pinch of grated nutmeg | ||
| Baking soda | 1/2 Teaspoon | |
| 3 tablespoons liqueur such as arrack or ouzo | ||
| 3 tablespoons cherry brandy | ||
| Water | 2 Tablespoon | |
Directions
In a medium saucepan, bring creamed honey or honey spread and 1 cup plus 2 tablespoons (250 g) sugar to a boil, stirring constantly.
Combine almonds, hazelnuts, walnuts, candied peel, lemon peel and flour in a large bowl.
Stir in cinnamon, cloves, nutmeg and baking soda.
Pour in hot honey mixture and mix well to make a dough.
Knead in arrack or ouzo and cherry brandy.
Press into a ball and wrap in foil or plastic wrap.
Let stand at room temperature 1 day.
Preheat oven to 350°F (175°C).
Grease 2 baking sheets.
Divide dough in half.
On a floured surface, roll out each half of dough to a square or rectangle 1/2 inch (1 cm) thick.
Place on baking sheets.
Bake 30 to 35 minutes or until a rich brown.
In a small saucepan, bring remaining sugar and water to a boil.
Spread quickly over warm cake; cut into bars on baking sheets.
Let cool.
Combine almonds, hazelnuts, walnuts, candied peel, lemon peel and flour in a large bowl.
Stir in cinnamon, cloves, nutmeg and baking soda.
Pour in hot honey mixture and mix well to make a dough.
Knead in arrack or ouzo and cherry brandy.
Press into a ball and wrap in foil or plastic wrap.
Let stand at room temperature 1 day.
Preheat oven to 350°F (175°C).
Grease 2 baking sheets.
Divide dough in half.
On a floured surface, roll out each half of dough to a square or rectangle 1/2 inch (1 cm) thick.
Place on baking sheets.
Bake 30 to 35 minutes or until a rich brown.
In a small saucepan, bring remaining sugar and water to a boil.
Spread quickly over warm cake; cut into bars on baking sheets.
Let cool.
Chef
