Basler Leckerli Recipes

SWISS BASLER LECKERLI (BASEL COOKIES)

Steps:

• Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
• Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
• Add kirsch, flour and baking powder, knead on a table to form a soft dough.
• While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
• Let it rest for about 5 to 6 hours or over night in a dry place.
• Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
• Mix confectioner's sugar and kirsch or water, frost dough immediately.
• Cut off stale edges.
• Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.

BASLER LECKERLI (SWISS CHRISTMAS COOKIE BARS)

Steps:

• Line 2 cookie sheets with parchment paper that sticks up at least one inch (2.5 cm) on each side.
• Finely chop the almonds and candied peel. You can do this by hand or in the food processor (much easier). For the food processor, chop the almonds coarsely first, then add the peel and process together until they are evenly ground, with little chunks of the nuts still remaining.
• In a large bowl or the bowl of a stand mixer, combine the chopped nuts, peel, lemon zest, flour, spices, baking powder, and salt.
• Heat the honey and sugar in a small pot on the stove until the sugar is melted and the honey is warm. Do not allow it to boil.
• Pour the hot honey over the flour mixture and stir or mix (in the stand mixer) until the batter is blended into a thick, sticky dough. It will be very firm.
• Divide the dough in two and put half into each prepared pan. Use a metal spoon to scrape the remaining dough out of the mixing bowl and add it to the rest.
• Using damp fingers (keep dipping them in water as needed), push and pat the dough into a 9" x 13" (23 x 33 cm) rectangle on each cookie sheet. Work quickly while the dough is still warm, as it gets harder to work with as it cools. This takes effort and muscle. Pinch off pieces of dough from the thicker spots and press them into the thinner spots until the rectangle is of even thickness. Pat the top smooth with damp fingertips. Dock the dough all over with a fork (poke the fork straight down through the batter until it touches the cookie tin, 1 to 2 inches apart, all over the dough rectangle). Trim off excess parchment paper so it sticks up no more than one inch (2.5cm) above the cookie dough.
• Allow the pans to rest at room temperature, covered with a clean dish towel, for two hours or up to overnight.
• Preheat the oven to 425°F (220°C).
• Bake the cookie sheets for 15 to 18 minutes, rotating them halfway and using a spatula to press down any parts of the dough that have bubbled or bulged up. The edges of the dough should just be starting to brown.
• While the cookies are baking, whisk together the glaze ingredients.
• Brush the glaze all over the top of the two cookie rectangles as soon as they come out of the oven.
• While still warm, lift the cookie slabs from the cookie sheets using the parchment paper to hold onto, and transfer them onto a large cutting board. Cut the cookie slabs into 1" x 2" (2.5 x 5 cm) bars. You can trim off a thin strip from the outside edges first, if desired. Use a large, sharp knife and work quickly to cut the cookies while still warm, as they are hard to cut once they cool.
• Allow the cookies to cool.
• Store the cookies in an airtight, covered container. The are best if left for at least a week to soften and mellow the flavours, but need a minimum of one day in the container before they should be eaten.
• The cookies will keep for up to two months, in a sealed container at cool room temperature and up to six months in the freezer (age at room temperature for one week before freezing). If you're storing the cookies at room temperature and they get too hard, put a few wedges of apple or some orange peels into the container with them and after a few days they will have softened considerably.
• Make 8 dozen Basler Leckerli cookie bars (that sounds like a lot, but they are small and keep forever! (They freeze well, too).

BASLER LECKERLI

Steps:

• In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.
• Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.
• Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12-by-9-inch rectangle, about ¼ inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.
• Meanwhile, in a small saucepan, combine the confectioners' sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep warm.
• As soon as the leckerli is done, brush the surface with the hot glaze. While it's still hot, carefully slide the parchment onto a work surface. Using a sharp knife, trim the edges of the rectangle and cut the leckerli into 2-by-1-inch bars. Let cool before serving.

SWISS BASLER LECKERLI WITH KIRSCH

Steps:

• Pour honey into a large saucepan. Bring to a boil. Remove from heat.
• Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
• Stir in the flour graadually until the dough cleans the side of the pan. This should take about 15 minutes. If the dough is still sticky, add more flour, a little at a time.
• Roll out to 1/2-inch thickness. Cut into 2 x 3-inch bars. Place them closely together on a heavily greased and floured baking sheet. Let stand overnight at room temperature.
• Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
• To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
• NOTE: These need to ripen before eating. Pack in airtight containers and keep, if possible, for 3- 4 weeks. Stored this way, this will keep almost indefinitely.