Leckerli Cookies Recipe (Basler Läckerli)

Leckerli Cookies Recipe (Basler Läckerli)

Basler Läckerli is a traditional Swiss spiced Christmas cookie with honey, nuts, candied citrus peel, and kirschwasser. It has a chewy, firm texture and tastes like a cross between fruitcake and gingerbread.

Course Dessert

Cuisine Swiss

Keyword Basler Läckerli, Basler Leckerli, Läckerli, Leckerli

Prep Time 15

Cook Time 15

Other Time: 12

Servings servings

Calories 159kcal

Author Faith Gorsky

Ingredients

Cookies:

1 2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup honey
1/3 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon black pepper
2 tablespoons kirschwasser see Notes for substitutes
1 teaspoon pure vanilla extract
1/4 cup finely chopped candied orange peel
1/4 cup finely chopped unsweetened dried cherries or cranberries or more candied citrus peel; optional
1/3 cup finely chopped blanched almonds see Notes
1/3 cup finely chopped skinned hazelnuts see Notes
1 teaspoon fresh orange zest

Glaze:

6 tablespoons powdered sugar
2 teaspoons kirschwasser
1 teaspoon water

US Customary - Metric

Instructions

Make the Cookie Dough:

Line an 8 by 8-inch baking dish with parchment paper so the paper hangs over the edges and you can use it to remove the cookies later.
Add the flour, salt, and baking soda to a medium bowl, and whisk to combine. Set aside.
Add the honey, sugar, cinnamon, ginger, nutmeg, cloves, and black pepper to a 3-quart saucepan over medium-low heat. Cook until the sugar is completely dissolved and the mixture is smooth, about 5 minutes, stirring occasionally. Don’t bring it to a boil.
Remove from the heat, immediately add the kirschwasser and vanilla, and stir. Be careful, it will bubble up a bit.
Stir in the candied orange peel, cherries, almonds, hazelnuts, and orange zest.
Add the dry ingredients and stir until it combines to form a dough. The mixture may look dry at first, but it will come together as you work it. It can be helpful to mix the dough with your hands, just make sure it’s not too hot (or wear food-grade gloves).
Transfer the dough to the prepared dish. Wet your fingers and spread the dough evenly into the dish (you can also use a thin metal spatula that’s dipped in water to spread out the dough).

Chill:

Cover the dish with foil and refrigerate at least 12 hours (or up to 24 hours).

Bake:

Let the cookie dough sit at room temperature for 30 minutes before baking. During this time, preheat the oven to 400F.
Remove the foil cover and bake until the cookie bars are golden on top and just starting to brown along the outside. The top should look dry and puffed, but be soft when you touch it. This takes about 15 to 17 minutes.

Glaze:

As soon as the cookie bars are out of the oven, make the glaze. To do so, add all ingredients to a medium bowl and whisk to combine.
Let the cookie bars cool for 5 minutes exactly (not longer!) and then spread the glaze evenly on top.

Cut:

The cookies need to be fairly hot when you cut them because they are difficult to cut when cold. After glazing, let the cookies cool for about 5 minutes more, then use the parchment paper to lift the cookie slab out of the pan and put it onto a cutting board. Cut the cookie slab into 16 squares or small rectangles (1 inch by 2 inches).

Serve and Store:

Let the cookies cool and allow the glaze to set before serving or storing in an airtight container at room temperature. For the best flavor and texture, if possible, wait at least a couple days after they're made to serve them.

Notes

Storage: Store these cookies in an airtight container at room temperature for up to 2 months. If they start to dry out, add half of an apple, swapping it out for a fresh half once a week.
Kirschwasser Substitutes: Instead of kirsch, you can use any clear brandy or rum, orange-flavored Grand Marnier liqueur, or almond-flavored Amaretto liqueur.

Nutrition