Basler Leckerli (Basel Biscuits) is a traditional Swiss recipe for a biscuit (cookie) of a honey, sugar, candied peel, almond, kirsch and flour dough oven baked and served topped with an icing sugar and kirsch topping. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Basel Biscuits (Basler Leckerli).
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Basler Leckerli (Savory Stuffed Pastries) a Classic Swiss recipe for a biscuit (cookie) of a honey, sugar, candied peel, almond, kirsch and flour dough oven baked and served topped with an icing sugar and kirsch topping.
Combine the honey, sugar, ground cinnamon, ground cloves and grated nutmeg in a saucepan. Heat slowly until the sugar has melted and the honey is runny, then take off the heat.
Stir in the candied peels, almonds and lemon zest, beating until thoroughly mixed. Now work in the kirsch, plain flour and baking powder. Stir the mixture until it comes together as a dough, then turn out onto a lightly-floured work surface and knead gently to form a soft dough.
Whilst the dough is still warm, roll it out on the back of two lightly-greased baking trays to 5mm thick. Set aside to rest over night in a dry place. The following day, transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until lightly browned on the surface.
Mix together the icing sugar and kirsch to yield an icing (frosting). As soon as the dough emerges from the oven, cover with the icing.
Cut off the stale edges of the dough then slice the dough into 5 x 3cm biscuits. Carefully peel off the baking trays, then arrange on a wire rack and allow to cool completely before storing or serving.
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