Swiss Style Gingerbread - Basler Laeckerli - Swiss-German Christmas Cookies

Ingredients

  • ¼ c. water
  • ½ c. sugar
  • ***Glaze***
  • 3-4 T. Kirschwasser, other liqueur or water
  • 2 tsp. ammonium carbonate (baker's ammonia or Hirschhornsalz) (about 10 grams)
  • 2 tsp. potassium carbonate (food grade potash) (about 10 grams)
  • ½ tsp. nutmeg
  • + 11 more ingredients
    • 2 tsp. cloves
    • 6 T. cinnamon (30 grams)
    • ¾ - 1 c. candied orange peel (125 grams)
    • ¾ - 1 c. candied lemon peel (125 grams)
    • Zest from 1 lemon
    • 4 5/8 c. flour (570 grams)
    • 1 ¾ c. sugar (350 grams)
    • 1 c. honey (350 grams)
    • ¾ c. raw hazelnuts (90 grams)
    • ¾ - 1 c. raw walnuts (90 grams)
    • ¾ c. raw almonds (90 grams)

Blanch almonds and hazelnuts and remove the skins. Let dry. Finely chop all nuts (you may pulse in a food processor several times) and set aside. Heat sugar and honey until boiling and sugar is dissolved. Remove from heat and let cool slightly. Finely chop candied lemon and orange peel. While sug...

View full recipe at SpringPad

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