Mangu

basler-lackerli

Next Dish: Pizza

Basler Läckerli is a traditional Swiss hard spice biscuit originating from Basel, Switzerland. It is made from honey, hazelnuts, almonds, candied peel, and Kirsch, a type of cherry brandy. The dough is rolled thin, baked, then quickly cut into rectangular pieces while still hot, resulting in a hard, chewy biscuit. The name "Läckerli" comes from the Swiss German word "lecker", meaning "delicious".

candied orange peel

candied lemon peel

icing sugar

baking powder

kirsch

water

flour

honey

almonds

cardamom

cinnamon

cloves

ground nutmeg

lemon

powdered sugar

Recipe

Ingredients:

  • 250g honey

  • 200g sugar

  • 2 tablespoons Kirsch

  • 1 lemon (zest and juice)

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cardamom

  • 200g candied orange peel

  • 200g candied lemon peel

  • 300g almonds (not peeled)

  • 450g flour

  • 1 teaspoon baking powder

  • 150g icing sugar

  • 3-4 tablespoons water


Instructions:

  1. Heat the honey and sugar in a saucepan until the sugar has dissolved. Remove from heat and add the Kirsch, lemon zest and juice, and the spices. Mix well.

  2. Cut the candied peel into small pieces and chop the almonds. Add both to the honey mixture.

  3. Mix the flour with the baking powder and add to the honey mixture. Knead to a smooth dough. If the dough is too dry, add a little water. If it is too sticky, add a little more flour.

  4. Preheat the oven to 200°C (180°C fan). Line a baking tray with baking paper.

  5. Roll out the dough on the baking tray to a thickness of about 1cm. Bake in the preheated oven for 20-25 minutes.

  6. While the Läckerli is baking, prepare the icing by mixing the icing sugar with enough water to make a thick but spreadable paste.

  7. As soon as you take the Läckerli out of the oven, spread the icing over it. Let it cool completely.

  8. Once cooled, cut the Läckerli into small rectangles. Store in an airtight container. They will keep for several weeks.