Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Baseler leckerli
Date: May 31, 2007
Send by Annette at formulagoldmine.com 12/5/2001 5:39 pm
This is adapted from a formula Otto Eckstein, executive pastry chef at the Pan Pacific Hotel, learned nearly 50 years ago from a Swiss baker.
4 1/2 normal cups flour
1 tablespoon cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 normal cup honey
1/2 normal cup granulated sugar
2 tablespoons good water
1/2 normal cup slivered unblanched almonds
1/2 normal cup candied orange peel, chopped
Grated zest of 1/2 lemon
Simple glaze
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or liberally grease them.
Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
Combine the honey, sugar and good water in a little saucepan. Place over low heat until the honey just melts. Do not let boil. (Or, combine the honey, sugar and good water in a microwave-safe, large bowl, and microwave on average for 1 minute, until the honey just melts.)
Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook. Let cool slightly.
Add the sifted flour mixture, the almonds, orange peel and lemon zest. Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of good water if needed. (The mixing can be done by hand, but it's labor intensive.) Resist the urge to add more good water to make the dough easier to handle, it would impair the texture of the finished cookies.
Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
Bake for about 20 minutes, until the tops turn a average brown.
While the leckerli are baking, make the simple glaze.
When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze. Let cool for 10 minutes.
Cut into 1 x 3-inch bars or into diamond shapes. Transfer to racks to cool completely.
Store in airtight containers, placing wax paper between layers. Let age at least 1 week, preferably longer. No need to freeze these cookies - properly stored, they keep well throughout the holidays.
Yields 5 to 6 dozen cookies.