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1
Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thins and sugar dissolves; cool slightly.
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2
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
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3
Add almonds, candied orange and lemon peels; mix to coat.
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4
Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
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5
Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
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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.
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7
Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
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8
Brush top lightly with milk.
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9
Bake in a moderate over (375 degrees F) for 15 minutes or until golden brown.
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10
Remove cookie sheet to wire rack.
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11
Trim edges of cookie dough; cut into 2-inch squares.
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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.
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13
Brush Glaze quickly over warm Leckerli. (Do not make glaze until Leckerli are out of the oven or it will harden.)
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14
Decorate with candied red cherry halves and angelica leaves. (Glaze will harden and turn white.).
