Leckerli

Directions

1. 1
   In a medium saucepan, combine the honey with the granulated sugar, lemon zest, cinnamon, black pepper, nutmeg, ginger, cloves and white pepper.
2. 2
   Cook over low heat, stirring occasionally, until the honey and sugar are melted, about 3 minutes.
3. 3
   Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds and 3 tablespoons plus 1 teaspoon of the kirsch.
4. 4
   Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate.
5. 5
   Line a baking sheet with plastic wrap.
6. 6
   Scrape the dough onto the plastic and flatten into a disk.
7. 7
   Wrap and refrigerate until firm, about 2 hours.
8. 8
   Liberally flour a work surface.
9. 9
   Roll out the dough to a 12-inch square about 3/8 inch thick.
10. 10
    Line a large cookie sheet with parchment paper and slide the dough onto it.
11. 11
    Prick all over with a fork.
12. 12
    Scatter the remaining 1/4 cup of almonds on top.
13. 13
    Cover with plastic wrap and refrigerate overnight.
14. 14
    Preheat the oven to 400.
15. 15
    In a small bowl, mix the confectioners' sugar with the water and the remaining 2 teaspoons of kirsch.
16. 16
    Bake the cookie square for 14 minutes, or until golden.
17. 17
    Immediately brush the glaze on top.
18. 18
    Slide the parchment onto a rack and let the cookie cool completely.
19. 19
    On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four 3-inch-wide strips.
20. 20
    Cut each strip into 3/4-inch bars.