Best Leckerli Recipes

BASELER LECKERLI (SWISS SPICE COOKIES)

Steps:

• Preheat the oven to 350°F.
• Line 2 baking sheets with parchment.
• Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
• Combine honey, sugar and water in a small saucepan.
• Place over low heat until the honey just melts- do not let it boil.
• Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
• Let cool slightly.
• Add the sifted flour mixture, the almonds, orange peel and lemon zest.
• Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
• (The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies.
• Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
• Bake for about 20 minutes, until the tops turn a medium brown.
• When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
• Let cool for 10 minutes.
• Cut into 1 x 3-inch bars or into diamond shapes.
• Transfer to racks to cool completely.
• Ice with a simple sugar glaze.
• Store in airtight containers, placing wax paper between layers.
• Let rest at least 1 week, preferably longer.

BASEL LECKERLI SWISS HONEY SPICE COOKIE

Steps:

• Simmer the sugar and honey in a double boiler until melted; cool.
• Add the rest of ingredients except frosting.
• Mix.
• Spread in a thin sheet and bake until done.
• Frost with thin frosting made of lemon and powdered sugar as soon as cookies are baked.

SWISS BASLER LECKERLI (BASEL COOKIES)

Steps:

• Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
• Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
• Add kirsch, flour and baking powder, knead on a table to form a soft dough.
• While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
• Let it rest for about 5 to 6 hours or over night in a dry place.
• Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
• Mix confectioner's sugar and kirsch or water, frost dough immediately.
• Cut off stale edges.
• Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.

LECKERLI

Steps:

• Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thins and sugar dissolves; cool slightly.
• Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
• Add almonds, candied orange and lemon peels; mix to coat.
• Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
• Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
• Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4 inch thich, keeping edges as even as possible.
• Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
• Brush top lightly with milk.
• Bake in a moderate over (375 degrees F) for 15 minutes or until golden brown.
• Remove cookie sheet to wire rack.
• Trim edges of cookie dough; cut into 2-inch squares.
• Make GLAZE: Combine 1/2 cup granulated sugar and 3 Tbsp water in saucepan. Cook about 5 minutes or until it registers 235 degrees F on candy thermometer.
• Brush Glaze quickly over warm Leckerli. (Do not make glaze until Leckerli are out of the oven or it will harden.)
• Decorate with candied red cherry halves and angelica leaves. (Glaze will harden and turn white.).

BASLER LECKERLI

Steps:

• In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.
• Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.
• Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12-by-9-inch rectangle, about ¼ inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.
• Meanwhile, in a small saucepan, combine the confectioners' sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep warm.
• As soon as the leckerli is done, brush the surface with the hot glaze. While it's still hot, carefully slide the parchment onto a work surface. Using a sharp knife, trim the edges of the rectangle and cut the leckerli into 2-by-1-inch bars. Let cool before serving.

GINGERBREAD, BASELER (BASLER LECKERLI)

Steps:

• 1. Coat a 9 x 13-inch baking pan with nonstick spray.
• 2. Whisk flour, baking soda, spices, and salt together in a small bowl.
• 3. Combine honey and granulated sugar in a medium saucepan and bring to a boil, swirling pan a few times to combine mixture. Boil for 2 minutes; make sure sugar is dissolved. Remove from heat and allow to cool for 2 minutes.
• 4. Whisk in Kirschwasser (be careful, as mixture may bubble up). Stir in candied peels and almonds, then stir in flour mixture. Scrape into baking pan, spreading batter evenly. Allow to sit for 1 hour; the texture and flavor improve with time.
• 5. Preheat oven to 325 degrees F. Bake until light golden brown and a toothpick inserted in center comes out clean, about 30 minutes.
• 6. Place pan on rack to cool. Cut into 35 bars (5 x 7) before glazing, but leave in pan.
• 7. Meanwhile, whisk together glaze ingredients in a small bowl. Spread in a thin, even layer over cooled bars.
• 8. Rescore bars while glaze is warm; glaze will crack if you try to cut it after cooling.
• 9. Cookie Tip: To fancy these up, slice candied cherry halves and use these and bits of candied fruit or nuts to make designs on each bar. You can make somewhat abstract flower shapes or just create a little cluster of candied fruit to add color in a pretty pattern.
• 10. This spicy bar cookie is made in one saucepan and starts with boiling honey. This unusual technique gives it a very chewy texture, so do not expect a soft, cakey bar. These have substance and lots of flavor from the Kirschwasser (clear cherry brandy), candied citrus peel, honey, almonds, and spices. These improve in texture and flavor after a few days, so plan ahead.
• 11. LIFESPAN Up to 6 days at room temperature in airtight container, but at their best after 3 or 4 days.