Spiced Citrus Cookies (Basler)

Spiced Citrus Cookies (Basler)
1 hr
13 h.
Ready in


for 70 pieces
For the cookies
250 grams almonds
500 grams Honey
300 grams Sugar
15 grams Cinnamon
1 pinch Ground clove
1 pinch grated Nutmeg
1 pinch Salt
finely chopped Candied orange (about 75 g)
finely chopped Candied lemon (about 75 g)
1 ¼ packets Baking powder
700 grams Pastry flour
10 tablespoons Cherry brandy
For the glaze
250 grams Powdered sugar
4 tablespoons Cherry brandy
For garnish
peeled almonds
melted Couverture
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Preparation steps

Step 1/2

For the cookies: Chop the almonds. Combine the honey, sugar, cinnamon, cloves and salt in a pot. Cook over low heat, while stirring occasionally, until the sugar has dissolved. Add the orange and lemon peel, and allow to cool.

In a bowl, stir the baking soda with the flour. Stir the flour mixture and kirsch into the honey mixture. Knead until a smooth dough is formed. Divide the dough in half. On a lightly floured pastry board, roll each portion of dough to 1/2 cm (approximately 1/4 inch) thick. Place on greased baking sheets. Refrigerate overnight.

Bake the dough in a convection oven set to 200-225°C (approximately 390-435°F) for 15-20 minutes.

Step 2/2

For the glaze: In a bowl, stir the powdered sugar with the kirsch until smooth. Brush onto the pastry when while still warm. Cut the pastry into square-shaped cookies and remove from the baking sheet. 

For garnish: Dip the almonds into the melted chocolate. Place on top of the cookies.