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Swiss Honey Bars

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Ingredients
  Creamed honey/Honey spread 350 Gram (1 Cup)
  Sugar 350 Gram (1 1/2 Cup)
  Chopped almonds 90 Gram (3/4 Cup)
  Chopped hazelnuts 90 Gram (3/4 Cup)
  Walnuts 90 Gram, finely chopped (3/4 Cup)
  Mixed candied peel 250 Gram, chopped (3/4 Cup)
  Grated lemon peel 1
  All-purpose flour 575 Gram, sifted (4 Cup)
  Ground cinnamon 1 Teaspoon
  Ground cloves 2 Teaspoon
  Grated nutmeg 1 Pinch
  Baking soda 1⁄2 Teaspoon
  Liqueur 3 Tablespoon (Such As Arrack Or Ouzo)
  Cherry brandy 3 Tablespoon
  Water 2 Tablespoon
Directions

In a medium saucepan, bring creamed honey or honey spread and 1 cup plus 2 tablespoons (250 g) sugar to a boil, stirring constantly.
Combine almonds, hazelnuts, walnuts, candied peel, lemon peel and flour in a large bowl.
Stir in cinnamon, cloves, nutmeg and baking soda.
Pour in hot honey mixture and mix well to make a dough.
Knead in arrack or ouzo and cherry brandy.
Press into a ball and wrap in foil or plastic wrap.
Let stand at room temperature 1 day.
Preheat oven to 350°F (175°C).
Grease 2 baking sheets.
Divide dough in half.
On a floured surface, roll out each half of dough to a square or rectangle 1/2 inch (1 cm) thick.
Place on baking sheets.
Bake 30 to 35 minutes or until a rich brown.
In a small saucepan, bring remaining sugar and water to a boil.
Spread quickly over warm cake; cut into bars on baking sheets.
Let cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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