Leckerli Recipes

LECKERLI

Steps:

• Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thins and sugar dissolves; cool slightly.
• Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
• Add almonds, candied orange and lemon peels; mix to coat.
• Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
• Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
• Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4 inch thich, keeping edges as even as possible.
• Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
• Brush top lightly with milk.
• Bake in a moderate over (375 degrees F) for 15 minutes or until golden brown.
• Remove cookie sheet to wire rack.
• Trim edges of cookie dough; cut into 2-inch squares.
• Make GLAZE: Combine 1/2 cup granulated sugar and 3 Tbsp water in saucepan. Cook about 5 minutes or until it registers 235 degrees F on candy thermometer.
• Brush Glaze quickly over warm Leckerli. (Do not make glaze until Leckerli are out of the oven or it will harden.)
• Decorate with candied red cherry halves and angelica leaves. (Glaze will harden and turn white.).

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

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.