Appenzell Honey Cakes Swiss Cookies Recipes

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BASELER LECKERLI (SWISS SPICE COOKIES)



Baseler Leckerli (Swiss Spice Cookies) image

This recipe is posted in response to a request. It's adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA.

Provided by EdsGirlAngie

Categories     Dessert

Time 1h

Yield 60-72 cookies

Number Of Ingredients 12

4 1/2 cups flour
1 tablespoon cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup honey
1/2 cup sugar
2 tablespoons water
1/2 cup unblanched slivered almonds
1/2 cup candied orange peel, chopped
1/2 lemon, zest of, grated

Steps:

  • Preheat the oven to 350°F.
  • Line 2 baking sheets with parchment.
  • Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
  • Combine honey, sugar and water in a small saucepan.
  • Place over low heat until the honey just melts- do not let it boil.
  • Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
  • Let cool slightly.
  • Add the sifted flour mixture, the almonds, orange peel and lemon zest.
  • Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
  • (The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies.
  • Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
  • Bake for about 20 minutes, until the tops turn a medium brown.
  • When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
  • Let cool for 10 minutes.
  • Cut into 1 x 3-inch bars or into diamond shapes.
  • Transfer to racks to cool completely.
  • Ice with a simple sugar glaze.
  • Store in airtight containers, placing wax paper between layers.
  • Let rest at least 1 week, preferably longer.

BASLER LACKERLI (SWISS SPICED HONEY COOKIES)



Basler Lackerli (Swiss Spiced Honey Cookies) image

From Gourmet magazine, December 1994. When I was growing up, my grandma's sister would send us a tin of Basler Lackerli every year for Christmas. I loved those cookies so much and haven't forgotten the taste. I picked up a few issues of Gourmet magazine at a library sale. Imagine my surprise when I came across this recipe. I even made my own candied orange peel. Although this isn't the exact recipe I remember, it is pretty close, and I hope to surprise, and delight, a few people at Christmas this year.

Provided by Ms. Poppy

Categories     Bar Cookie

Time 1h13m

Yield 42 cookies

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg, freshly grated
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup honey
1 cup granulated sugar
2 tablespoons kirsch
1/2 cup candied orange peel, finely chopped (about 3 oz)
1 1/2 cups almonds, whole natural (about 8 oz)
1 tablespoon water
1/4 cup granulated sugar
1 tablespoon confectioners' sugar

Steps:

  • Preheat over to 325 degrees. Line bottom and sides of a buttered jelly-roll pan, 10 1/2 x 15 1/2 x 1-inch, with foil and butter foil.
  • Make dough:.
  • Chop almonds very fine but not ground, preferably in a food processor. In a bowl whisk together flour, spices, baking powder, and baking soda. In a large heavy saucepan heat honey and granulated sugar over moderately low heat, stirring, just until sugar is dissolved. Remove pan from heat and stir in kirsch, orange peel, and almonds. Stir in flour mixture and cool dough 5 minutes.
  • With floured hands, press dough evenly into pan. Put dough in oven and immediately reduce temperature to 300 degrees F. Bake dough 25 - 30 mins, or until firm but not dry and hard, and cool in pan on a rack. Invert baked dough onto a cutting board. Discard foil and invert baked dough.
  • Make glaze:.
  • Ina small saucepan heat water with grandulated sugar over moderately low heat, stirring, just until sugar is dissolved. Sift in confectioners' sugar and stir until comined well.
  • Pour hot glaze on baked dough and brush evenly over dough, brushing continuously until glaze crystallizes and whitens. Let glazed dough stand 10 minutes Trim off and discard edges of dough and cut into 2 x 1 1/2-inch rectangles. Keep cookies in an airtight container up to 2 weeks.

Nutrition Facts : Calories 110.7, Fat 2.7, SaturatedFat 0.2, Sodium 41, Carbohydrate 20.8, Fiber 0.9, Sugar 13, Protein 2

SWISS HONEY CAKE (LEBKUCHEN)



Swiss Honey Cake (Lebkuchen) image

from "The Swiss Cookbook". I haven't made it yet. To reduce dryness, try lowering the heat to 325 and test for doneness before removing. (Alternatively, this may be due to too much flour. Other honey cake recipes look like they use about 3.5 cups.)

Provided by Debbie R.

Categories     Bar Cookie

Time 1h

Yield 1 batc h

Number Of Ingredients 11

1 cup honey
1/2 cup strong brewed coffee
1 cup cream
2 tablespoons kirsch
2/3 cup sugar
1 teaspoon nutmeg
1 teaspoon crushed anise seed
2 teaspoons cinnamon
4 cups flour (approximately)
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Blend honey with the coffee, cream, kirsch, sugar and spices.
  • Sift the flour with the baking powder and soda; add it to the first mixture. Beat until smooth. The dough should be sticky.
  • Put into a well-buttered 15x10 baking pan, spreading evenly to the corners. It should be about 1/4 to 1/2 inch thick.
  • Bake at 350 for 30-40 minutes. Cut into bars.

SWISS ALPS COOKIES



Swiss Alps Cookies image

Make and share this Swiss Alps Cookies recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 39m

Yield 45 cookies

Number Of Ingredients 6

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
2 Toblerone chocolate bars, fruit & nut finely chopped (100 g each)
3 tablespoons flour
3 tablespoons icing sugar

Steps:

  • Heat oven to 300°F
  • Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 minute or until soft peaks form.
  • Beat in granulated sugar, 1 tablespoons at a time, until stiff peaks form.
  • Mix chocolate and flour; gently stir into egg whites.
  • Drop tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
  • Bake in top and bottom thirds of oven 24 to 26 minute or until light golden brown, rotating baking sheets after 12 minute
  • Transfer to wire racks; cool completely.
  • Sprinkle with icing sugar.

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