Swiss Honey Cookies Recipe
Ingredients
| Honey | 3/4 Cup (16 tbs) | |
| Sugar | 1 1/4 / Cup (16 tbs) | |
| Grated rind and juice of one-quarter lemon | ||
| Candied orange peel | 1/2 Cup (16 tbs) | |
| Candied lemon peel | 1/4 Cup (16 tbs) | |
| 1 1/2 cups unblanched almonds, ground | ||
| 3 tablespoons kirsch or cognac | ||
| Flour | 4 Cup (16 tbs), sifted | |
| Salt | 1 Dash | |
| Baking soda | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Confectioner’s sugar | 1 Cup (16 tbs), sifted | |
| Water | 3 Tablespoon | |
Directions
Heat the honey and sugar to the boiling point but do not boil.
Add the grated lemon rind and juice.
Set aside to cool slightly.
Stir in the ground candied fruits, the ground almonds and the kirsch.
Sift together the flour, salt, baking soda and spices onto a board.
Make a well in the center of the flour mixture and pour in the honey mixture.
Knead with the hands until the dough holds together.
This is a very stiff dough and requires energetic kneading.
Preheat the oven to 350 degrees.
Divide the dough into quarters and roll, one at a time, to a thickness of one-quarter inch.
Cut into 2 x 1 1/2 inch rectangles.
Place on greased baking sheets and bake until golden, about ten to fifteen minutes.
Cool on racks.
While the cookies are still warm, brush the tops with a glaze of the confectioners' sugar mixed with the water.
Store the cookies in an airtight container.
Add the grated lemon rind and juice.
Set aside to cool slightly.
Stir in the ground candied fruits, the ground almonds and the kirsch.
Sift together the flour, salt, baking soda and spices onto a board.
Make a well in the center of the flour mixture and pour in the honey mixture.
Knead with the hands until the dough holds together.
This is a very stiff dough and requires energetic kneading.
Preheat the oven to 350 degrees.
Divide the dough into quarters and roll, one at a time, to a thickness of one-quarter inch.
Cut into 2 x 1 1/2 inch rectangles.
Place on greased baking sheets and bake until golden, about ten to fifteen minutes.
Cool on racks.
While the cookies are still warm, brush the tops with a glaze of the confectioners' sugar mixed with the water.
Store the cookies in an airtight container.
Chef
