Basler Läckerli
Basler Läckerli is the emblematic sweet of the Swiss city of Basel, a dense cookie flavoured with honey and spices, with a history dating back to the 14th century, when it was considered a precious gift offered to distinguished guests and city dignitaries. Basel's medieval trade routes, a meeting point of German, French and Swiss commerce, brought exotic spices and almonds into the city, rare ingredients that became the hallmark of this recipe. Unlike many other European spice cookies, Läckerli contains no butter or eggs, relying solely on honey for sweetness and moisture, which gives it a dense, slightly chewy texture and an excellent keeping quality. The recipe is so tied to the city's identity that the name "Basler Läckerli" is legally protected, and the cookies remain a local culinary symbol, often brought back as souvenirs by visitors to the historic city.
Honey dough
A dense dough sweetened with honey
Almonds and citrus peel
Ground almonds and candied orange and lemon peel
Warm spices
Cinnamon, cloves and nutmeg in the dough
Kirsch glaze
A thin glaze with a splash of kirsch
Ingredients 4 servings
- 250 g honey
- 150 g brown sugar
- 300 g flour
- 100 g ground almonds
- 50 g candied orange peel, chopped
- 50 g candied lemon peel, chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 150 g icing sugar for the kirsch glaze
How to make it
- 1Melt the honey and brown sugar in a saucepan over low heat, stirring until fully dissolved, then let it cool slightly.
- 2Mix the flour, ground almonds, cinnamon and cloves in a large bowl, then make a well in the centre.
- 3Pour the warm honey over the dry ingredients and mix well, adding the chopped candied orange and lemon peel.
- 4Knead the dough until it becomes smooth and compact, then cover and let it rest at room temperature for at least 12 hours, or overnight.
- 5Roll out the dough on a tray lined with baking paper to about 1 cm thick, pressing evenly with your hands.
- 6Bake at 180°C for 20-25 minutes, until the edges turn slightly darker.
- 7Let it cool slightly, then mix the icing sugar with kirsch and a little water to form a thin glaze, spread over the warm surface of the slab.
- 8Cut into small squares while still warm, then let it set completely before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
