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Basel Leckerli
These are a honeyed, spicy almond cookie found in Basle, a historic city on the River Rhine in Switzerland.

type: rolled
makes: 3 dozen

2/3 cup honey
1/3 cup granulated sugar
1/3 cup powdered sugar
1 tablespoons Kirsch liqueur or vanilla
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel
1/3 cup finely chopped almonds
2 1/4 cups all-purpose flour
1-1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon orange juice concentrate
2 tablespoons water

Preheat oven to 350F.
Generously grease cookie sheets.
In a saucepan, gently heat honey, sugars and kirsch.
Heat until sugar is dissolved and mixture is very hot but do not boil.
Remove from the heat and stir in the cinnamon, cloves, candied peels and almonds.
Gradually add flour. Dough will be stiff but not sticky, add a little more flour if necessary.
Let mixture cool.
Divide the dough in half.
Roll out dough between two pieces of wax paper until 1/4" in thickness.
Carefully remove the top sheet of wax paper.
Cut out 2" circles and place on cookie sheets about 2" apart.
Bake 12-15 minutes or until the edges are lightly browned. Be very careful to not overbake or the cookies will be hard and crunchy.
Transfer to wire racks to cool.
In a saucepan, combine powdered sugar, vanilla, orange juice concentrate and water.
Bring to a boil and boil for 20 seconds, stirring constantly.
Glaze should be translucent and fluid.
Quickly brush mixture over cooled cookies.
Let glaze set until dry, white and hard. That will take about an hour.

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Reviews/Comments:

The Cookie Tin
My first batch was a disaster, too much flour and baked too long and they turned out to be rocks for my yard. However, when made properly the flavor is wonderful. Spicy, sweet with a tart tang when you bite into the citrus peel. The flavors really are Old World.