Leckerli
Swiss people would excuse me if I attempted to slightly change one of their traditional recipe! But for me, honestly, 250 g of honey PLUS 100 g of sugar is bit too much…
I wouldn’t normally change the amount of ingredients in a patisserie recipe: you’ll never know where you’ll end up… But this recipe looked fairly simple, so I tried, and it turned out quite well!
100 g almonds
40 g dried figs
225 g of flour
1 teaspoon yeast
1 teaspoon grounded cinnamon
1 teaspoon grounded ginger
225 g Italian Orange Honey
1 tablespoon of Grappa di Moscato
For glazing
100 g of confectionery sugar
Lemon juice
Preheat the oven at 180° C.
Heat in a little saucepan the honey. In the meanwhile, roughly crash the almonds, mince the figs. In a bowl, mix flour, yeast, spices, add almonds, figs and then the heated milk. Mix everything together until you obtain a smooth dough.
Butter a cake mould 15×25 cm. Lay the dough directly in the mould, pushing it with your hands and trying to obtain an even surface.
Bake for 25 minutes.
In the meanwhile, mix the confectionery sugar with enough lemon juice to obtain a thick creamy consistent.
As soon as you take the mould out of the oven, bush it with the glaze, cut it in squares, and let it cool.
