Ingredients

• 1/2 cup honey
• 1/3 cup sugar
• 2 1/2 cups flour, unsifted all-purpose
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch clove
• 2/3 cup almonds, sliced
• 3 tablespoons orange peel, candied, finely chopped
• 3 tablespoons lemon peel, candied, finely chopped
• 1 egg
• 2 tablespoons kirsch (or orange juice)
• milk
• candied red cherries, halved
• angelica (or candied citron peel cut in leaf shapes-optional)

Instructions

1. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thins and sugar dissolves; cool slightly.

2. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.

3. Add almonds, candied orange and lemon peels; mix to coat.

4. Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.

5. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.

6. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4 inch thich, keeping edges as even as possible.

7. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.

8. Brush top lightly with milk.

9. Bake in a moderate over (375 degrees F) for 15 minutes or until golden brown.

10. Remove cookie sheet to wire rack.

11. Trim edges of cookie dough; cut into 2-inch squares.

12. Make GLAZE: Combine 1/2 cup granulated sugar and 3 Tbsp water in saucepan. Cook about 5 minutes or until it registers 235 degrees F on candy thermometer.

13. Brush Glaze quickly over warm Leckerli. (Do not make glaze until Leckerli are out of the oven or it will harden.)

14. Decorate with candied red cherry halves and angelica leaves. (Glaze will harden and turn white.).