Swiss Honey Cookies Recipe
One morsel of this Swiss Honey Cookies and you are hooked to it forever. Pamper everyone with Swiss Honey Cookies as Dessert. The Swiss Honey Cookies holds a high place in the European cuisine. I have a weakness for Fruits, thus I prepare this recipe often. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
3/4 cup honey
1 1/4/ cups sugar
Grated rind and juice of one-quarter lemon
1/2 cup ground candied orange peel
1/4 cup ground candied lemon peel
1 1/2 cups unblanched almonds, ground
3 tablespoons kirsch or cognac
4 cups sifted flour
Dash of salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 cup sifted confectioners' sugar
3 tablespoons water
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.
