Swiss Basler Leckerli With Kirsch

• 2 2/3 cups honey
• 3/4 cup kirsch
• 2 cups sugar
• 1/2 cup finely chopped candied lemon peel
• 1/2 cup finely chopped candied orange peel
• 2 cups almonds, coarsely ground
• 2 grated lemons, rind of
• 2 tablespoons cinnamon
• 2 teaspoons cloves
• 8 -10 cups flour (approximately)
• Glaze
• 3/4 cup confectioners' sugar
• 2 egg whites

1. Pour honey into a large saucepan. Bring to a boil. Remove from heat.
2. Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
3. Stir in the flour graadually until the dough cleans the side of the pan. This should take about 15 minutes. If the dough is still sticky, add more flour, a little at a time.
4. Roll out to 1/2-inch thickness. Cut into 2 x 3-inch bars. Place them closely together on a heavily greased and floured baking sheet. Let stand overnight at room temperature.
5. Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
6. To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
7. NOTE: These need to ripen before eating. Pack in airtight containers and keep, if possible, for 3- 4 weeks. Stored this way, this will keep almost indefinitely.

honey, sugar, candied lemon, candied orange, almonds, lemons, cinnamon, cloves, flour, confectioners, egg whites

Taken from www.food.com/recipe/swiss-basler-leckerli-with-kirsch-379795 (may not work)