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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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 350ยฐF (175ยฐC). 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing dampened fingers or a spatula helps prevent the sticky dough from clinging.
- โThe dough can be quite sticky; don't be tempted to add too much extra flour.
- โBasler Leckerli improve in flavor after a day or two, so they can be made ahead.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.