Basler Leckerli
These traditional Swiss spice biscuits are known for their chewy texture and fragrant honey-ginger flavor. They are a delightful treat, perfect for holidays or a cozy afternoon with coffee or tea. The glaze adds a subtle sweetness and shine.
An original recipe by Forkin
- Total time
- 6 hr 35 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 319 kcal
Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
biscuit
- 120 ghoney
- 100 gsugar
- 30 mlwater
- 1 tsplemon zest
- 1.5 tspcinnamon, ground
- 0.5 tspcloves, ground
- 0.25 tspnutmeg, ground
- 0.5 tspginger, ground
- 250 gall-purpose flour
- 1 tspbaking powder
- 50 galmond, finely chopped
- 25 gcandied orange peel, finely chopped
- 25 gcandied lemon peel, finely chopped
- 1 tbspkirsch
glaze
- 100 gpowdered sugar
- 2 tbspwater, warm
Equipment
saucepan · rolling pin · plastic wrap · baking sheet · large bowl · parchment paper · wooden spoon · whisk · knife
The method
Step by step
- 1
In a medium saucepan, combine the honey, sugar, and water. Heat gently over low heat, stirring until the sugar dissolves completely.
About 5 min
- 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.
About 5 min
- 3
In a large bowl, whisk together the all-purpose flour and baking powder.
About 1 min
- 4
Pour the lukewarm honey mixture into the flour mixture. Add the chopped almonds, candied orange peel, candied lemon peel, and kirsch.
About 2 min
- 5
Mix everything with a wooden spoon or your hands until a sticky dough forms. Do not overmix.
About 2 min
- 6
Transfer the dough to a lightly floured surface and gently shape it into a rectangular block, about 1-2 cm thick.
About 2 min
- 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.
About 6 hr
Cook’s note: This resting period is crucial for the texture and flavor development of the Leckerli.
- 8
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 10 min
- 9
On a lightly floured surface, roll out the chilled dough to a thickness of about 0.5 cm (1/4 inch).
About 3 min
Cook’s note: If the dough is too stiff, let it sit at room temperature for a few minutes.
- 10
Cut the dough into small rectangles, about 2x4 cm (1x2 inches), using a sharp knife or a pastry wheel.
About 3 min
- 11
Arrange the Leckerli on the prepared baking sheet, leaving a little space between them.
About 1 min
- 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.
About 15 min
Cook’s note: Do not overbake, as this will make them hard instead of chewy.
- 13
While the Leckerli are baking, prepare the glaze by whisking together the powdered sugar and warm water in a small bowl until smooth.
About 2 min
Cook’s note: Adjust water as needed to achieve a pourable but not too thin consistency.
- 14
As soon as the Leckerli come out of the oven, brush the warm glaze generously over the tops of the biscuits.
About 2 min
Cook’s note: Applying the glaze while the biscuits are hot helps it set smoothly.
- 15
Let the glazed Leckerli cool completely on the baking sheet. Once cooled, they can be separated easily.
About 30 min
Per serving
Nutrition
- Calories
- 319kcal
- Protein
- 4.7g
- Carbs
- 67.5g
- Fat
- 3.5g
- Fibre
- 2.4g
- Sugar
- 41.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Basler Leckerli in an airtight container at room temperature.
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