If you have a great recipe for leckerli, that you have made a few times with success, can you please post it?
Many thanks.
Hi Everyone,
BASLER LÉCKERLI
Makes 50 - 60
To make: 30 mins.
Rest time: 12 Hours.
Baking time: 20 - 30 mins.
600gr Flour
2 Tsp. Baking Powder
250gr Finely chopped Almonds
100gr "Orangeat" (glacéd orange peel)
100gr "Zitronat" (glacéd lemon peel)
1 Tblsp Lemon juice
* 450gr Honey
* 360gr Sugar
* pinch of fresh ground Nutmeg
* 1 Tblsp Cinnamon
* 1 pinch ground Cloves
* 1 pinch salt
* Put these ingredients into a pot, stirring all the time until heated and sugar has dissolved.
Mix flour with baking powder
Add the chopped Almonds, Orange and Lemon peel, and lemon juice to flour.
Add the disolved honey and sugar to the flour mixture, and mix quickly into a dough.
Grease a baking sheet with butter, roll out the dough, and place on baking sheet.
Leave to stand at room temperature for minimum of half a day, overnight, or longer (+- 12 hours)
Preheat oven to 200c.
Bake for 20 to 30 minutes, and while still hot cut into squares.
150gr Icing Sugar
1 Tablespoon Lemon juice or water.
While still warm, paint glaze onto biscuits.
Leave to cool thoroughly.
Store in air-tight tin, on baking paper, lightly sprinkled with sugar (to keep them crisp).
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I`ve just made these, last night, and baked tonight - came out really nice. Crisp, and chewy.
Take a thick piece of corrugated cardboard (old moving boxes are best). Briefly soak in cinnamon and Feldschlosscgen, taking care that the cardboard doesn't lose any of its chewiness.
Add a sheet of A4 printer paper to either side and leave to dry.
Thank you! Out of curiosity, how come you don't use either rum or kirschwasser or something akin to that? I notice all the recipes I am finding have 1 or the other in them, so am presuming booze is a common inclusion.
Aah, maybe that is the difference with this "Basler" Leckerli?
The Zürrii family who gave me this recipe apologised that it`s from Basel
Actually, we made a mistake this time ...... talking too much ..... and husband threw ALL the ingredients into the mixer and then wondered why there was NO liquid! So we just added some water to dissolve everything,and in the end they came out "normal"!
Boiling the sugar and honey makes a toffee-like substance that glues everything together.
If you want to try Mirfields recipe - add the candied peels and a bottle of Schnapps for some flavour
Thanks again. I am making them now - made the mixture last night, and baking now. What was the consistency when they were cooked for you? Were they very soft? What should I be looking for to know they are ready?
Or go to the Migros, and buy the own brand 500gr pack. I like how they're soft enough whilst still chewy, compared to the "official" Läeckerli Huus ones which are too crunchy-cardboard to my taste.
I might just however have a go at making some soon, its intrigued long enough on how to make nice ones.
Ok, they have come out well. I had to vary some things, and did an icing sugar and rum glaze, as the leckerli weren't spicy enough without the rum. In future, I'd add more spices when mixing - maybe double of each.
I have just put 10 each in gift bags, and left them for the neighbours, and made up 2 more bags for friends I will see in the next few days.
I made a third of the recipe posted here, and got 54 leckerli pieces in total.
Smoky's recipe is a lot like the one I use. Except I add the candied fruit and almonds to the honey/sugar mixture then mix with the spice/flour mix. Probably doesn't make any difference which way you do it though. After letting the mixture rest overnight I bake for 22 mins and they turn out perfect every time. I'm making another batch this weekend.
I reckon adding them to the honey mixture is a good idea. The dry stuff is tough to mix with the honey stuff, so I think it would help to have the almonds and dried fruit already mixed in the honey stuff.
Thanks everyone for comments and help. I'm enjoying learning on this thread.
They were quite soft ... hence why you cut them when they`re HOT. They "glue" together as they cool and become sort-of crunchy/chewy.
I`ve left them out in the diningroom (where there`s a fire and the room is very dry) to dry out more. Make them harder to eat so everyone doesn`t eat too many at once ..... it was hard work making them!
Berner Haselnussleckerli
http://ellionrecipes.blogspot.ch/201...i-bernese.html
Recipe from my great grandma. Made and eaten a lot of times. Very, very sweet!
And also a lot cheaper to make! A whole bottle of honey works out very expensive! Thanks for this recipe - will try it.
Where do you all get kirsch/kirschwasser from?
From any shop selling alcohol. I get it from an old German lady farmer who distills her own from her fruit trees.
"Any shop selling alcohol" isn't working for me in Basel, as none of the obvious places have it.
Ummh... you're not kidding, are you? Basel is the cherry grower canton! Okay, it's more Basel-Land, but anyway, I'm pretty sure they must have it. It's used to make cheese fondue. Important ingredient, at least for some.
I would search for Kirsch first at Denner. And then Coop. In the liquor section.
I'm not really sure what you were looking for but it's a clear schnapps, like vodka only with usually a cherry on the label.
BTW: don't look in Migros as they don't sell alcohol.
BTW2: Above mentioned shops aren't for the connoisseurs, of course! They find their Kirsch at some old wooden hut at the far end of a lone valley where some old folks are keeping alive some weird old traditional way of distilling them. I've heard stories...
Volg keeps it. They have to. The Swiss need it for their fondues! (as already mentioned - tis a staple part of their diet ... the fondue and the schnapps)