How To make Leckerli Cookies
1/2 c Honey
1/3 c Sugar
2 1/2 c Unsifted flour; see note
4 ts Baking powder
1 ts Ground cinnamon
1 pn Nutmeg
1 pn Ground cloves
2/3 c Sliced almonds
3 tb Candied orange peel
Finely chopped 3 tb Candied lemon peel; finely
-chopped 1 Egg
2 tb Kirsch
Or orange juice Milk Glaze (recipe follows) Candied red cherries; halved For topping Angelica or candied citron -peel Cut into leaf shapes for -topping NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 375. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat. Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly. 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. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper. Brush top lightly with milk. Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares. Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out of the oven or syrup will harden) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white. Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235 on candy thermometer. Brush glaze on cookies while both are still warm. Makes 2 dozen cookies. -----
How To make Leckerli Cookies's Videos
German Christmas Cookies
Authentic German Christmas cookies (Weihnachtsplätzchen), homemade or bought, belong to the festive season. Stollen, Lebkuchen and spritz cookies, macaroons, Zimtsterne, Vanillekipferl, the list of Weihnachtsplätzchen is long. Actually, we Germans are known to be a bit crazy about baking for Advent and Christmas.Recipe Collections - German Christmas Cookies - GermanfoodsDec 2, 2015 - Here, our best recipes for classic German Christmas cookies. Hausfreunde. This recipe calls for dipping buttery almond-apricot sandwich cookies in bittersweet chocolate. Basler Leckerli. These spiced cookie bars are an essential part of a German Christmas. Lebkuchen. Haselnussmakronen. Candy Cookies. Authentic German Christmas Cookies - Facts and traditional recipesWhat would the Christmas season be without scrumptious homemade cookies? Fragrant bouquets of cinnamon, ginger, anise, and chocolate wafting through .5 Classic German Christmas Cookies Food & Wine Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry .German Cookie Recipes - Allrecipes
Basler Leckerli #baslerleckerli #holiday #christmas #cookies #gingerbread #advent
HOW TO MAKE MORAVIAN CHRISTMAS COOKIES: A delightful Moravian Christmas cookie recipe!
Professional Pastry Chef Lindsey Farr gives us a delicious Moravian spice cookies recipe! Watch this tutorial to learn how to make thin Moravian cookies, in fact the thinnest Moravian spice cookies. After making this thin crispy Moravian spice cookie recipe, you won’t be able to stop snacking!
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Chapters:
00:00 Intro to Moravian Christmas Cookies
00:27 Heat our molasses
00:52 Whisk our spices into our sugar
01:35 Take our molasses off the burner and add shortening
02:20 Add molasses mixture to our sugar
02:39 Start adding our flour
03:00 Turn sticky dough out onto the counter
03:25 Knead the dough together to be a stiff dough
04:40 Chill in fridge overnight
06:00 Cut a piece of dough to work with
06:40 Roll out the dough until it is paper thin
08:37 Flour our cutter and cut cookies
09:42 Put cookies on parchment and tap out air bubbles
10:38 Reroll your scraps just once
11:04 Put cookies in the oven
12:42 Weigh sheet pan down with dough in the corner
13:28 Time to try!
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A delightful Moravian Christmas cookie recipe to learn how to make Moravian Christmas cookies! These molasses cookies are simply delicious. Moravian cookies are wonderful to make with this Moravian cookies recipe. Who doesn’t love Christmas cookies? These molasses sugar cookies are of the best Christmas cookies recipes. These are great holiday cookies to make, and a wonderful sugar cookies recipe. Holiday cookies make this the best time of year, and this molasses cookies recipe is one of the best.
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VINTAGE RECIPE “Swiss cookies” literally generations old (step by step)
This cookie recipe has been in the family for generations. It be a shame if this cookie recipe just disappeared from existence. Hopefully this video will keep the tradition moving
Granny's Basler Brunsli - Christmas Chocolate and Nut Cookie
Granny’s chocolate and Nut cookie (“Basler Brunsli”)
Recipe for 1 baking tray / about 30 pcs
(542kcal/100g)
Ingredients:
3 bags walnuts (390g)
1 cup caster sugar (250g)
1 bar dark chocolate (100g)
1 tsp cinnamon powder (2g)
1 pinch cloves powder (0,1g)
2x egg white (72g)
1 tbsp Kirsch (cherry brandy) (8g)
Some icing sugar to roll out the dough.
Preparation method:
- Force the walnuts through a fine grater / food processor into a bowl.
- Also grind the chocolate with the same grater into the same bowl.
- Add the cinnamon powder, cloves powder and the sugar.
- Also add the egg white and the kirsch.
- Mix everything with your hands until you have a compact dough, don’t knead to long.
- Form the dough into a flat square and wrap it in cling firm. Put it in the fridge to settle for 2hrs.
- Add some icing sugar on to your working surface, put the dough on it and put some
icing sugar on the dough.
Spread out the dough with a rolling pin until it is about as thick as your little finger.
- Cut out the cookies with your biscuit cutters and put them on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Bake the cookies at 130°C (266°F) for 25 minutes.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
-These cookies shouldn’t be baked too hot! It is rather drying not baking.
My Granny always made these cookies for Christmas. The Walnuts give the a really nice flavor and she always put in a lot of Kirsch.
Preparation time: 25min
Cooking time: 25min
Start to Finish: 2h 50min
Shelf life:
-You can keep these cookies in a tin for about 3-4 weeks, notice that you have to work very clean and the tin should also be very clean, otherwise the cookies will grow mould.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
Grater / Food processer I use:
The grater I use is not available in the US, but this grater will do the same job just as fine:
In the UK there is a other version of the grater I use available which I recommend:
#Baslerbrunsli #Christmascookies #cookswiss
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Basler Leckerli | Osterbäckerei
--Rezept---
Zutaten:
Teig:
250g Honig
250g Zucker
1 Prise Salz
4 EL Wasser
400g Mehl
2 TL Backpulver
1 TL Zimt
100g gehackte Mandeln
100g gemahlene Mandeln
30g Orangeat
50g Zitronat
100g getrocknete Mangostücke (Mango Chunks)
Mehl zum Bestäuben
Guss:
100g Puderzucker
3 EL Kirschwasser
Deko:
Dekore aus Vollmilchschokolade „Oster-Mix“
Streudekor „Osterwiese“
Zubereitung:
Den Honig mit Zucker, Salz und Wasser schmelzen, in eine Rührschüssel geben.
Das Mehl mit Backpulver und Zimt mischen. Orangeat, Zitronat, Mangostücken und Mandeln zusammen mit der Mehlmischung unter die Honigmasse kneten.
Den Backofen auf 160 Grad Umluft vorheizen. Den Teig leicht mit Mehl bestäuben und auf einem mit Backpapier ausgelegten Backblech ausrollen. Auf der mittleren Schiene etwa 20 Minuten backen.
Für den Guss Puderzucker mit dem Kirschwasser verrühren. Sofort nach dem Backen den Teig vom Blech lösen und in ca. 20 Quadrate schneiden. Mit dem Guss bestreichen und die Deko drauf verteilen.
Alles gut antrocknen lassen.
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