According to the original recipe: Basler Leckerli from your own bakery. Homemade cookies are a great souvenir. Not just for homesick Basel residents.
For 100 pieces
- 625 g of liquid honey
- 375 g sugar
- 2½ tbsp cinnamon
- 2½ pinches of clove powder
- ⅝ teaspoon nutmeg
- 125 g almonds, chopped
- 125 g lemon peel, finely chopped
- 1¼ lemon, grated zest
- 1.9 dl cherry
- 125 g orange peel, finely chopped
- 875 g of flour
- 125 g hazelnuts, chopped
- 1.25 dl of water
- 188 g of sugar
- Bring honey and sugar to the boil over medium heat while stirring. Add other ingredients up to and including the lemon zest, heat. Mix in the cherry and flour, knead well. Halve the dough, roll out both halves of the dough while still warm on baking paper with a little flour 6 mm thick. Pull the dough onto the back of each baking sheet, leave to rest for 1 hour.
- Bake one after the other in the middle of the oven preheated to 220 ° C or together in the convection oven preheated to 200 ° C for 15-18 minutes. Immediately after baking, cut into approx. 3.5×5 cm rectangles.
- Glaze: bring the water and sugar to the boil, reduce in a syrupy manner (approx. 5 minutes).
- Spread the hot glaze on the warm Leckerli, let them cool down and dry.
Tips for Basler Leckerli
Basler Leckerli can be stored for 4-5 weeks. For dry, hard Läckerli, keep tightly closed. For softer, elastic, and tough Läckerli, only lightly closed or keep for 1-2 days with a sliced apple. Then remove the apple.
It is essential to process the dough while it is warm, otherwise, it can hardly be rolled out.
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