Leckerli

Dorie's Cookies by Dorie Greenspan ; spice cookie from Switzerland

Servings: about 60

160 ml, (⅔ c ) honey

100 gr, (½ c ) sugar

120 gr, ( ½ c) candied orange peel - finely chopped

Finely grated zest of one lemon

287 gr, ( 2c + 2TBS) flour

1 tsp Baking soda

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

¼ tsp grnd black pepper

100 gr ( 1 c )sliced almonds (blanched or unblanched)

2 TBS Kirsch, Grand Manier, or Dark rum *opt

subheading: Glaze:

60 gr, (½ c) powdered sugar, sifted

1½ TBS water

1 TBS Kirsch, Grand Marnier, dark rum or water

Prep a piece of parchment dust with flour

Bring honey and sugar to a boil in a sauce pan; Stir just until sugar dissolves STAY WITH IT

remove from heat and stir in orange peel and lemon zest

scrape into large bowl and let cool to lukewarm ~30 mins

Meanwhile whisk flour, baking soda and spices

Stir almond and alcohol into honey mix

Gradually, add dry ingredients; dough will be very heavy

Turn dough out onto the prepped parchment and shape into a square

Dust the top with flour and place another piece of parchment on top

Roll out between the parchment to a 12" square about ½" thick

Slide the sandwiched dough onto a baking sheet and wrap in plastic

refrigerate 2 days or keep at RT one day

subheading: BAKE:

preheat oven to 400

line sheet with parchment or mat

bake 13 to 15 mins or until golden and fluffy (cracks are ok) Press lightly it will be soft

Slide parchment onto rack

subheading: Meanwhile make glaze:

Stir all ingredients until smooth

brush over entire surface of warm dough (drips are ok)

cool to RT

Slide dough onto cutting board and cut 3" wide bands

cut each band ¾" wide cookie

Storage: cookies will keep in a container with wax paper between layers

cookies will keep in airtight 2 months without glaze