Cakes & Bread
Basler Läckerli Swiss Cookies, Crispy Honey Spice Cookies from Basel
Prep
30 min
Cook
25 min
Servings
20
Level
Medium
Basler Läckerli is a legendary cookie from the city of Basel, Switzerland — small, dense bars fragrant with honey, cinnamon, and citrus peel. The texture is crisp on the outside yet slightly chewy inside, topped with a glossy sugar glaze. This cookie is a classic winter treat and holiday gift in Switzerland, and it keeps well since it actually tastes even better a few days after baking.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams medium-protein all-purpose flour
- 200 grams honey
- 100 grams granulated sugar
- 50 ml water
- 100 grams coarsely chopped almonds
- 50 grams coarsely chopped hazelnuts
- 40 grams candied lemon peel, finely chopped
- 40 grams candied orange peel, finely chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp fresh lemon juice
- 150 grams powdered sugar for glaze
- 3 tbsp hot water for glaze
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👩🍳 Instructions
- 1 Heat the honey, granulated sugar, and water in a small saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and let it cool slightly (it doesn't need to cool completely).
- 2 In a large bowl, combine the flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves. Stir until well mixed.
- 3 Add the chopped almonds, chopped hazelnuts, candied lemon peel, and candied orange peel to the flour mixture. Stir briefly until evenly combined.
- 4 Pour the warm honey mixture and lemon juice into the dry ingredients. Mix with a wooden spoon or spatula until everything comes together into a sticky, dense dough, similar to a thick sweet bread dough.
- 5 Cover the bowl with plastic wrap and let the dough rest for at least 2 hours at room temperature, or overnight in the fridge, so the spices can infuse and the dough becomes easier to shape.
- 6 Preheat the oven to 375°F (190°C). Line a flat baking sheet, about 12x8 inches (30x20 cm), with parchment paper.
- 7 Dust the countertop lightly with flour, then press the dough onto the baking sheet using your hands or a rolling pin dampened with water, spreading it evenly to about 1/2 inch (1 cm) thick, covering the whole pan.
- 8 Bake for 20-25 minutes, or until the top turns golden brown and the edges start to crisp up. Don't overbake, since the inside should stay slightly chewy.
- 9 While the cookie is still hot from the oven, make the glaze by mixing the powdered sugar and hot water until it forms a smooth, glossy syrup-like liquid.
- 10 Brush a thin, even layer of glaze over the entire surface of the still-warm cookie using a pastry brush. The glaze will dry and harden into a shiny coating.
- 11 Let the cookie cool completely in the pan, then cut it into small squares or bars, about 1.5x1 inch (4x3 cm) each.
- 12 Store the Läckerli in an airtight container. These cookies actually taste better and become softer after being stored for 2-3 days before eating.
💡 Tips
• Don't rush to cut the cookie while it's still hot — wait until it's completely cool so the pieces come out neat and don't fall apart.
• This cookie is meant to be dense and a bit firm on the first day, but it will soften and taste even better after being stored for 2-3 days in a sealed container.
• If you can't find candied lemon or orange peel, you can substitute freshly grated citrus zest mixed with a little sugar, though the flavor will be slightly different from the authentic version.
• Dampen your hands or rolling pin with water while spreading the dough, since this honey dough is quite sticky.
📊 Nutrition Facts / serving
145
Calories (kcal)
2 g
Protein
4 g
Fat
26 g
Carbs
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