Basler Leckerli

Ingredients

• 200 g whole almond kernels
• 60 g candied lemon zest
• 60 g candied orange zest
• 1 tsp potassium carbonate
• 100 ml kirsch
• 400 g honey
• 400 g sugar
• 2 tsp Cinnamon
• 0.5 tsp ground cloves
• 1 organic lemon (zest)
• 0.5 tsp nutmeg
• 550 g flour
• 200 g powdered sugar
• 2 tbsp lemon juice
• 1 tbsp rum (or kirsch)
• 1 tbsp warm water
• powdered sugar (optional)

Instructions

1. 1.

   For the dough, roughly chop the almonds and finely cut the candied lemon and orange zest as desired. Dissolve the potassium carbonate in 2–3 tbsp of kirsch.

2. 2.

   Warm the honey in a large pot to about 60 °C – do not boil! Add sugar, cinnamon, cloves, grated lemon zest, and nutmeg. Then stir in the almonds, candied lemon, and orange zest. Remove from heat, let cool slightly, then alternately fold in flour, dissolved potassium carbonate, and remaining kirsch. Work the rest of the flour into the dough, knead well, and roll to about 3/4 cm thickness. Refrigerate overnight.

3. 3.

   Preheat the oven to 175 °C. Line a baking sheet with parchment paper.

4. 4.

   Cut small rectangular gingerbread pieces from the dough, place on the sheet, and bake for 15–20 minutes. While still hot, cut along the edges and remove from the tray.

5. 5.

   For the glaze, whisk powdered sugar with lemon juice, rum, and water into a thin glaze. Brush the warm Leckerli lightly while hot. Let the glaze dry and dust with additional powdered sugar if desired.