Spiced Citrus Cookies (Basler)

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Spiced Citrus Cookies (Basler)
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in

Ingredients

for
70
For the cookies
250 grams
500 grams
300 grams
15 grams
1 pinch
1 pinch
grated Nutmeg
1 pinch
finely chopped Candied orange (about 75 g)
finely chopped Candied lemon (about 75 g)
1 ¼ packets
700 grams
10 tablespoons
For the glaze
250 grams
4 tablespoons
For garnish
peeled almonds
melted Couverture

Preparation steps

1.

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.

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.