Basler Leckerli (Swiss Spiced Hard Bars)

Name: Basler Leckerli (Swiss Spiced Hard Bars)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 100-150 cookies
Ingredients: 800 g honey; 300 g unbleached slivered almonds; 400 g sugar; 2 tablespoons cinnamon; 2 pinches ground cloves; 1 teaspoon ground cardamom; 1/2 teaspoon nutmeg; 1 teaspoon vanilla (optional); 100 g candied orange peel, chopped; 100 g candied lemon peel, chopped; 1 lemons lemon, grated zest only (optional); 60 ml kirsch; 1 teaspoon baking soda (optional) or 1 teaspoon potash (optional); 1000 g flour; 250 g sugar; 110 ml water

Submitted by Artandkitchen

"These are very special bars developed by the local spice merchants and made with lots of honey - very sweet, they taste just wonderful... The Leckerli was invented between 1431 and 1449. It was used to feed church dignitaries when the pope was in Basel."

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photo by Artandkitchen

Ready In:: 1hr 20mins
Ingredients:: 16
Yields:: 100-150 cookies

ingredients

Dough
800 g honey
300 g unbleached slivered almonds
400 g sugar
2 tablespoons cinnamon
2 pinches ground cloves
1 teaspoon ground cardamom
¹⁄₂ teaspoon nutmeg
1 teaspoon vanilla (optional)
100 g candied orange peel, chopped
100 g candied lemon peel, chopped
1 lemons lemon, grated zest only (optional)
60 ml kirsch
1 teaspoon baking soda (optional) or 1 teaspoon potash (optional)
1000 g flour
Glaze
250 g sugar
110 ml water

directions

Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too.
Let cool slightly.
Add all other ingredients until the Kirsch and mix well.
Add the flour and eventually the baking soda and work to a compact dough.
Roll the dough out on two greased baking sheets approximately 5 mm thick.
Store overnight.
Preheat the oven at 180°C (heat and timing are basing it on convection oven).
Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly.
Bake 15-20 minutes at 180°C (I need 18 minutes).
In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it’s bound and crystals appear.
Remove from the heat but keep on a slightly warm plate.
When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don’t separate them completely) brush the tops with glaze.
When cooled dived the rectangles and store in airtight containers.
Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!

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Reviews

These cookies are delicious tasting however I had problems with the dough being crumbly. I'm giving the rating of 4-stars for taste alone. I think it may be a mistake I made in the translation of the recipe measurements to ounces. It could also be that the honey I used made the consistency wrong too. Since the dough was crumbly and wouldn't roll out, I wound up making individual round cookies. After a long search for kirsch I finally found something called Kirschwasser. Made for Veg 'N Swap tag.

AcadiaTwo

RECIPE SUBMITTED BY

Artandkitchen

Switzerland

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well

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