Craftours Lifestyles Magazine December 2018 | Page 39

1. In a small saucepan, combine the honey
with the granulated sugar and salt. Cook over
moderate heat, stirring occasionally, until the
honey and sugar are melted and beginning to
simmer, about 3 minutes. Transfer to a large
heatproof bowl and let cool slightly, about 20
minutes.
2. Preheat the oven to 350° and line a large
rimmed baking sheet with parchment paper.
In a small bowl, sift the flour with the baking
powder. Using a sturdy spatula or wooden
spoon, stir the egg into the honey mixture.
Stir in the almonds, candied orange and citron
peels, orange and lemon zests, cinnamon,
cloves and nutmeg, then stir in the sifted flour.
3. Scrape the dough onto the prepared baking
sheet and, with floured hands, press into
a 12-by-9-inch rectangle, about ¼ inch thick.
Bake for about
20 minutes, rotating the baking sheet halfway
through, until golden and puffy.
4. Meanwhile, in a small saucepan, combine
the confectioners’ sugar with 2 tablespoons
of water and bring to a boil over moderately
high heat. Boil the syrup until it begins to
thicken, about 5 minutes. Keep warm.
5. As soon as the leckerli is done, brush the
surface with the hot glaze. While it’s still hot,
carefully slide the parchment onto a work
surface. Using
a sharp knife, trim the edges
of the rectangle and cut the leckerli into 2-by-
1-inch bars. Let cool before serving.