Swiss Honey Cookies Recipe


Main Ingredient


 Honey3⁄4 Cup (12 tbs)
 Sugar1 1⁄4 Cup (20 tbs)
 Lemon juice1⁄4 , rind grated and juiced
 Ground candied orange peel1⁄2 Cup (8 tbs)
 Ground candied lemon peel1⁄4 Cup (4 tbs)
 Unblanched almonds1 1⁄2 Cup (24 tbs), ground
 Kirsch/Cognac3 Tablespoon
 Sifted flour4 Cup (64 tbs)
 Salt1 Dash
 Baking soda1 Teaspoon
 Cinnamon1 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Sifted confectioners' sugar1 Cup (16 tbs)
 Water3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5458 Calories from Fat 935

% Daily Value*

Total Fat 112 g171.9%

Saturated Fat 9 g45.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1520 mg63.3%

Total Carbohydrates 1029 g343%

Dietary Fiber 62.3 g249%

Sugars 563.6 g

Protein 101 g201.7%

Vitamin A 11.2% Vitamin C 415.2%

Calcium 98.7% Iron 189.3%

*Based on a 2000 Calorie diet


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.