Basler Leckerli

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium saucepan, combine the honey, sugar, and water. Heat gently over low heat, stirring until the sugar dissolves completely.

   Ongeveer 5 min

2. 2

   Remove the pan from the heat and stir in the lemon zest, cinnamon, cloves, nutmeg, and ginger. Let the mixture cool down to lukewarm.

   Ongeveer 5 min

3. 3

   In a large bowl, whisk together the all-purpose flour and baking powder.

   Ongeveer 1 min

4. 4

   Pour the lukewarm honey mixture into the flour mixture. Add the chopped almonds, candied orange peel, candied lemon peel, and kirsch.

   Ongeveer 2 min

5. 5

   Mix everything with a wooden spoon or your hands until a sticky dough forms. Do not overmix.

   Ongeveer 2 min

6. 6

   Transfer the dough to a lightly floured surface and gently shape it into a rectangular block, about 1-2 cm thick.

   Ongeveer 2 min

7. 7

   Wrap the dough tightly in plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.

   Ongeveer 6 uur

   Tip van de kok: This resting period is crucial for the texture and flavor development of the Leckerli.

8. 8

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Ongeveer 10 min

9. 9

   On a lightly floured surface, roll out the chilled dough to a thickness of about 0.5 cm (1/4 inch).

   Ongeveer 3 min

   Tip van de kok: If the dough is too stiff, let it sit at room temperature for a few minutes.

10. 10

    Cut the dough into small rectangles, about 2x4 cm (1x2 inches), using a sharp knife or a pastry wheel.

    Ongeveer 3 min

11. 11

    Arrange the Leckerli on the prepared baking sheet, leaving a little space between them.

    Ongeveer 1 min

12. 12

    Bake for 12-15 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will firm up as they cool.

    Ongeveer 15 min

    Tip van de kok: Do not overbake, as this will make them hard instead of chewy.

13. 13

    While the Leckerli are baking, prepare the glaze by whisking together the powdered sugar and warm water in a small bowl until smooth.

    Ongeveer 2 min

    Tip van de kok: Adjust water as needed to achieve a pourable but not too thin consistency.

14. 14

    As soon as the Leckerli come out of the oven, brush the warm glaze generously over the tops of the biscuits.

    Ongeveer 2 min

    Tip van de kok: Applying the glaze while the biscuits are hot helps it set smoothly.

15. 15

    Let the glazed Leckerli cool completely on the baking sheet. Once cooled, they can be separated easily.

    Ongeveer 30 min