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1
NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring.
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2
Preheat oven to 375F (190C).
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3
Combine honey and sugar in a small saucepan.
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4
Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly.
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5
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
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6
Add almonds, candied orange and lemon peels; mix to coat.
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7
Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
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8
Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
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9
Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4 inch thick, keeping edges as even as possible.
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10
Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
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11
Brush top lightly with milk.
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12
Bake in 375~ oven for 15 minutes or until golden brown.
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13
Remove cookie sheet to wire tack.
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14
Trim edges of cookie dough; cut into 2-inch squares.
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15
Make Glaze.
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16
Brush quickly over warm Leckerli.
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17
(Do not make syrup until Leckerli are out of the oven or syrup will harden) Decorate with candied red cherry halves and angelica leaves.
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18
Glaze will harden and turn white.
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19
Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan.
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20
Cook about 5 minutes or until it registers 235 on candy thermometer.
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21
Brush glaze on cookies while both are still warm.
