Basel Läckerli

Recipe in video

Hey foodies!

Today I'm going to make a confession ;o) I am a huge fan of Basel Läckerli. My mum always bought the traditional Läckerli from the "Läckerli Huus" store at Christmas time in 1kg packs... Let's just say I've eaten quite a few Läckerli! ;o)

Anyway, this year I decided to make my own Läckerli. So here is my recipe.

This recipe gave me approximately 50 biscuits:

- 100gr sliced almonds

- 100gr candied lemon

- zest of one orange

- 250gr liquid honey

- 150gr sugar

- 3.3gr baking soda

- 2 tsp crumble spice mix

- 75gr Kirsch

- 450gr flour

Glaze:

- 15gr water

- 75gr icing sugar

Start by pouring 100gr of sliced almonds into a bag and roll over it with a rolling pin to crush your almonds.

The goal is not to get crumbs but nice small pieces of almonds. ;o)

Set the almonds aside.

In a bowl, pour 100gr of candied lemon and zest one orange using a microplane grater. Set aside.

In a small saucepan, pour 250gr of liquid honey and 150gr of sugar. Mix well with a whisk.

Then heat over medium heat until 105°C.

The mixture will foam up, that's normal. ;o) At 105°C, remove from heat.

Add 3.3gr of baking soda to the honey/sugar mixture. To be so precise, I used my spoon scale.

Mix with a whisk. You will see that the mixture will puff up considerably.

Add 2 tsp of crumble spice mix to the mixture and stir lightly.

Then in a large bowl, pour the almonds, candied lemon, orange zest and 75gr of Kirsch.

Pour the honey/sugar mixture over the ingredients (almonds/lemon) and mix for a few seconds with the K beater.

Then finally, add 450gr of flour and mix for a good 2 minutes with the K beater.

Your Läckerli dough will be sticky and stiff. That's perfectly normal. Use a dough scraper to help you.

Place the dough on a silicone mat. Note: do not use a perforated mat for this recipe.

Preheat your oven to 200°C, fan-assisted.

Cover your dough with a sheet of baking paper.

Use 5 mm thick biscuit bars and roll out your dough as evenly as possible with a large rolling pin.

Remove the baking paper.

Place your mat on a perforated baking tray and bake your Läckerli dough for 15 minutes in your oven preheated to 200°C, fan-assisted.

Your biscuit should be nicely golden when it comes out of the oven.

In a small bowl, pour 75gr of icing sugar and 15gr of water and mix well to obtain a smooth glaze. Set aside.

Out of the oven (5 minutes after removing), quickly cut your Läckerli dough into small rectangles of 3.5 x 4.5 cm. Be careful not to cut your silicone mat!

If you wait too long, your biscuits will be difficult to cut. I used a ruler to get nice even biscuits.

Then brush your biscuits with the glaze.

Let them cool for about 30-40 minutes.

And there you have it!

These Läckerli keep perfectly for several weeks in a metal tin.

Perfect to enjoy with a tea or a coffee.

I hope you'll give this recipe a try.

Have a lovely day!

Karin

Our recipe was recommended by the publisher Twinkl in their Basel guide (DE).

PS: All the equipment used can be found at the bottom of the recipe.