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Basler Leckerli
A traditional Swiss spiced cookie bar from Basel, known for its chewy texture and rich flavor from honey, spices, and candied peel. Perfect for the holiday season or with coffee.
🧂 Ainekset
- 150 g Honey
- 100 g Brown sugar
- 50 g Butter
- 250 g All-purpose flour
- 50 g Ground almonds
- 50 g Candied orange peel(finely chopped)
- 25 g Candied lemon peel(finely chopped)
- 1 tsp Cinnamon
- 1/2 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tbsp Kirsch or water
- 1 large Egg white(for glaze)
- 100 g Powdered sugar(for glaze)
👨🍳 Ohjeet
- 1
Line two baking sheets with parchment paper. In a small saucepan, combine honey, brown sugar, and butter. Heat gently until butter is melted and sugar is dissolved. Do not boil.
- 2
In a large bowl, whisk together flour, ground almonds, candied peels, spices, baking powder, salt, and kirsch (or water).
- 3
Pour the warm honey mixture into the dry ingredients and stir until a stiff, sticky dough forms.
- 4
Divide the dough in half. Place one half onto a prepared baking sheet and use dampened fingers or a spatula to press it into a rectangle about 1/2 inch thick. Repeat with the second half on the other baking sheet.
- 5
Dock the dough all over with a fork. Let rest for 15-20 minutes.
- 6
Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until the edges are lightly golden and the center is firm.
- 7
While the cookies bake, prepare the glaze: whisk together egg white and powdered sugar until smooth. Add a tiny bit more egg white or powdered sugar if needed to reach a thick but spreadable consistency.
- 8
Remove the leckerli from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- 9
Once cooled, spread the glaze evenly over the top of the cookie bars. Let the glaze set completely before cutting into bars.
- 10
Cut into desired bar shapes (traditionally about 1.5 x 3 inches). Store in an airtight container.
💡 Ammattilaisvinkit
- ✓Using dampened fingers or a spatula helps prevent the sticky dough from clinging.
- ✓The dough can be quite sticky; don't be tempted to add too much extra flour.
- ✓Basler Leckerli improve in flavor after a day or two, so they can be made ahead.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped hazelnuts or walnuts to the dough for extra texture.
- For a stronger citrus flavor, add finely grated lemon zest to the dry ingredients.