For the cookies:
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1 cup dark honey
3/4 cup granulated sugar
3 tablespoons kirsch
2/3 cup finely chopped candied orange peel
8 ounces (about 2 cups) whole unblanched almonds, chopped into 1/4-inch pieces
For the sugar glaze:
2 tablespoons water
1/3 cup granulated sugar
2 tablespoons confectioners' sugar
Preheat oven to 325°F.
Measure the flour into a large mixing bowl and add
baking powder, and baking soda. Stir well to combine.
Mix the honey and the
granulated sugar in a 1 1/2-quart saucepan. Bring to a simmer over medium heat,
Remove from heat and stir in the kirsch, candied orange peel,
Stir the honey mixture into the flour and spices using a rubber spatula.
with parchment or foil one 10 x 15 x 1-inch pan.
Scrape the dough into the prepared
and use the floured palms of both hands to fill the pan. Use the back of a spoon
Bake 25 to 30 minutes, until puffed and firm, but not dry.
the oven and immediately use the paper to lift out the baked Leckerli and place
it on a
rack to cool.
Prepare the glaze:
Combine the water and the 1/3 cup granulated
sugar in a
small saucepan and bring to a boil over low heat, stirring often to disolve
the syrup comes to a boil, let it boil for 10 or 15 seconds so it reduces slightly.
the pan from the heat and immediately sift over and stir in the confectioners'
Quickly brush the glaze over the cooled Leckerli and allow the glaze to dry
for 10 minutes.
When the glaze has dried, transfer the Leckerli to a cutting board.
knife, cut it into 1 1/2 x 2-inch rectangles.
Store between sheets of parchment
paper in a tin or plastic container with a tight-fitting cover.