Picture this: I’m in the kitchen, and the aroma of spices and honey swirls around me like an edible hug. I can’t help but feel like I’ve stumbled upon a delicious secret from a hidden European bakery, and I just have to share this mouthwatering Leckerli recipe that captures the festive spirit in every bite.
I love Basler Leckerli, a traditional Swiss gingerbread originating from Basel. With rich honey and granulated sugar, these treats are sweet yet complex.
The zesty lemon and orange peel, combined with warm spices like cinnamon, cloves, and nutmeg, create a delightful depth of flavor. The chopped almonds add a satisfying crunch, perfectly complemented by a hint of kirsch or orange juice.
This blend not only tantalizes the taste buds but also offers a comforting mix of warmth and citrusy brightness, making it a cherished treat.
Basler Leckerli Recipe Ingredients
- Honey: Natural sweetener, rich in antioxidants, adds moist texture.
- Granulated Sugar: Provides sweetness, helps achieve a chewy texture.
- Kirsch or Orange Juice: Adds slight acidity, enhances overall flavor profile.
- Blanched Almonds: Source of protein and healthy fats, adds crunch.
- Mixed Candied Peel: Sweet and tangy, introduces citrus notes and chewy bits.
- Ground Cinnamon: Warm spice, adds depth and holiday aroma.
- Ground Nutmeg: Sweet spice, enhances warming flavor.
- Zest of Lemon and Orange: Offers vibrant citrus aroma and freshness.
Basler Leckerli Recipe Ingredient Quantities
- 250g honey
- 250g granulated sugar
- 1 tablespoon kirsch or orange juice
- 350g plain flour
- 1 teaspoon baking powder
- 200g mixed candied peel, finely chopped
- 200g blanched almonds, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Zest of 1 lemon
- Zest of 1 orange
- 100g icing sugar
- 2 tablespoons water (for icing)
How to Make this Basler Leckerli Recipe
1. In a saucepan, combine honey and granulated sugar. Gently heat over low, stirring occasionally, until the sugar dissolves and the mixture is smooth. Remove from heat and allow it to cool slightly.
2. Stir in the kirsch or orange juice into the honey mixture.
3. In a large mixing bowl, sift together the plain flour and baking powder. Add the finely chopped candied peel, blanched almonds, ground cinnamon, ground cloves, ground nutmeg, lemon zest, and orange zest. Mix to combine thoroughly.
4. Pour the slightly cooled honey mixture into the dry ingredients. Stir until a sticky dough forms.
5. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
6. Turn the dough out onto a lightly floured surface and roll it out to about 1 cm (0.4 inches) thickness.
7. Transfer the rolled dough onto the prepared baking tray, smoothing out any wrinkles.
8. Bake in the preheated oven for 15-20 minutes until the edges are golden brown. Remove from the oven and allow to cool slightly on the tray.
9. While the Leckerli is still warm, cut it into small squares or rectangles.
10. For the icing, mix icing sugar with 2 tablespoons of water to form a glaze. Brush the glaze over the warm Leckerli squares and allow them to cool and set before serving. Store in an airtight container.
Basler Leckerli Recipe Equipment Needed
1. Saucepan
2. Wooden spoon or silicone spatula
3. Large mixing bowl
4. Sieve (for sifting flour and baking powder)
5. Measuring spoons
6. Grater or zester
7. Knife and cutting board
8. Rolling pin
9. Baking tray
10. Parchment paper
11. Oven
12. Pastry brush
13. Small mixing bowl (for icing)
14. Mixing spoon or whisk (for icing)
15. Airtight container (for storage)
FAQ
-
Q: Can I substitute kirsch with another ingredient?
A: Yes, you can use orange juice as a non-alcoholic substitute for kirsch. -
Q: Can I make Basler Leckerli without candied peel?
A: The candied peel adds essential flavor and texture, but you can substitute with dried fruit, keeping the weight the same. -
Q: How should I store Basler Leckerli?
A: Store in an airtight container at room temperature. It keeps well and may even improve in flavor over a few days. -
Q: Is it necessary to use blanched almonds?
A: Blanched almonds are preferred for texture and appearance, but you can use unblanched almonds if desired. -
Q: Can I add other spices?
A: Yes, you can customize with additional spices, but traditional Basler Leckerli generally include cinnamon, cloves, and nutmeg. -
Q: How thick should I roll out the dough?
A: Roll the dough out to about 1cm thickness for the best results.
Basler Leckerli Recipe Substitutions and Variations
- Honey: Substitute with maple syrup or agave nectar in equal measure.
- Kirsch: Replace with another fruit brandy, rum, or simply orange juice if avoiding alcohol.
- Mixed candied peel: Use dried fruit such as raisins or chopped dried apricots if you prefer.
- Blanched almonds: Swap with other nuts like hazelnuts or walnuts, finely chopped.
- Icing sugar: Confectioners’ sugar or powdered sugar can be used interchangeably.
Pro Tips
1. Smooth Honey Mixture: To ensure the honey and sugar mixture is smooth and free of graininess, stir continuously while heating it over low heat. Avoid boiling, as this may cause crystallization.
2. Enhance Flavor Infusion: Allow the candied peel and spices to marinate in a mixture of alcohol (if using kirsch) and a bit of the orange or lemon zest for 15 minutes before adding to the dry ingredients. This can help deepen the aroma and taste.
3. Consistent Thickness: When rolling out the dough, use guide sticks or rulers on either side of the dough to achieve an even thickness. This ensures uniform baking and helps prevent edges from burning.
4. Add Almond Texture: For extra texture, reserve a handful of finely chopped almonds to sprinkle over the rolled dough right before baking. Press lightly to adhere them, adding a delightful crunch to each bite.
5. Perfect Glaze: To achieve a smooth, shiny glaze, sift your icing sugar before mixing with water and stir until it reaches a lump-free, pourable consistency. Brush promptly over the Leckerli while they’re still slightly warm for the best finish.
Basler Leckerli Recipe
My favorite Basler Leckerli Recipe
Equipment Needed:
1. Saucepan
2. Wooden spoon or silicone spatula
3. Large mixing bowl
4. Sieve (for sifting flour and baking powder)
5. Measuring spoons
6. Grater or zester
7. Knife and cutting board
8. Rolling pin
9. Baking tray
10. Parchment paper
11. Oven
12. Pastry brush
13. Small mixing bowl (for icing)
14. Mixing spoon or whisk (for icing)
15. Airtight container (for storage)
Ingredients:
- 250g honey
- 250g granulated sugar
- 1 tablespoon kirsch or orange juice
- 350g plain flour
- 1 teaspoon baking powder
- 200g mixed candied peel, finely chopped
- 200g blanched almonds, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Zest of 1 lemon
- Zest of 1 orange
- 100g icing sugar
- 2 tablespoons water (for icing)
Instructions:
1. In a saucepan, combine honey and granulated sugar. Gently heat over low, stirring occasionally, until the sugar dissolves and the mixture is smooth. Remove from heat and allow it to cool slightly.
2. Stir in the kirsch or orange juice into the honey mixture.
3. In a large mixing bowl, sift together the plain flour and baking powder. Add the finely chopped candied peel, blanched almonds, ground cinnamon, ground cloves, ground nutmeg, lemon zest, and orange zest. Mix to combine thoroughly.
4. Pour the slightly cooled honey mixture into the dry ingredients. Stir until a sticky dough forms.
5. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
6. Turn the dough out onto a lightly floured surface and roll it out to about 1 cm (0.4 inches) thickness.
7. Transfer the rolled dough onto the prepared baking tray, smoothing out any wrinkles.
8. Bake in the preheated oven for 15-20 minutes until the edges are golden brown. Remove from the oven and allow to cool slightly on the tray.
9. While the Leckerli is still warm, cut it into small squares or rectangles.
10. For the icing, mix icing sugar with 2 tablespoons of water to form a glaze. Brush the glaze over the warm Leckerli squares and allow them to cool and set before serving. Store in an airtight container.
