Basel Honey Spice Cookies
Dive into the rich culinary tradition of Switzerland with these delightful Basel Honey Spice Cookies, known as Basler Leckerli. This classic treat is made with a harmonious blend of honey, spices, and candied citrus peels, creating a chewy and flavorful cookie that is perfect for sharing or enjoying with a cup of tea. Formed into a thick dough, these cookies are baked to golden perfection and frosted for an extra touch of sweetness. Ideal for any occasion, they can be prepared ahead of time and enjoyed fresh or allowed to age for a few days to enhance their flavor. A delightful way to experience the tastes of Basel, these cookies will surely become a favorite in your baking repertoire.
N/A
Servings
57
Calories
14
Ingredients
Ingredients
honey
225 g (liquid)
sugar
150 g (granulated)
cinnamon
3/4 tablespoon (ground)
clove powder
1 pinch (ground)
nutmeg
1/4 teaspoon (ground)
ground candied orange peel
50 g (finely ground)
ground candied lemon peel
50 g (finely ground)
ground almonds
100 g (finely ground)
lemon zest
1 (grated)
kirsch
50 ml (liquid)
flour
300 g (all-purpose)
baking powder
3/4 teaspoon (dry)
confectioners' sugar
75 g (to dust)
kirsch or water
1 1/2-2 1/2 tablespoons (for glazing)
Instructions
1
In a medium saucepan, combine the honey, sugar, cinnamon, clove powder, and nutmeg. Heat over low flame, stirring occasionally until the sugar dissolves. Remove from heat and allow to cool slightly.
2
Stir in the ground candied orange peel, candied lemon peel, ground almonds, and the zest of the lemon until all ingredients are well combined.
3
Gradually add the kirsch, flour, and baking powder to the mixture. Knead the mixture on a lightly floured surface until it forms a soft dough.
4
While the dough is still warm, roll it out on the back of a greased baking sheet to a thickness of approximately 5 mm (0.2 inches).
5
Cover and let the rolled-out dough rest in a dry place for about 5 to 6 hours or overnight to dry completely.
6
Preheat your oven to 430°F (220°C). Bake the dough in the center of the oven for 15 to 20 minutes, or until golden brown.
7
Immediately after removing from the oven, mix the confectioners' sugar with kirsch or water to create a glaze. Frost the baked dough while it's still warm.
8
Once frosted, trim off any stale edges and cut the dough into small pieces measuring approximately 5 x 3 cm (2 x 1.5 inches).
9
Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Nutrition Information
1.4g
Fat
9.3g
Carbs
0.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Basel Honey Spice Cookies?
Basel Honey Spice Cookies, known as Basler Leckerli, are a traditional Swiss treat made with honey, spices, and candied citrus peels.
How would you describe the texture of these cookies?
These cookies are chewy and flavorful, characteristic of traditional Swiss bar cookies.
What are the primary spices used in this recipe?
The cookies feature a harmonious blend of cinnamon, clove powder, and nutmeg.
What type of citrus is included in the dough?
The recipe calls for ground candied orange peel, ground candied lemon peel, and the grated zest of one lemon.
What kind of nuts are used in Basel Honey Spice Cookies?
The recipe uses 100 grams of finely ground almonds.
Is there alcohol in this recipe?
Yes, kirsch is used both in the dough and optionally in the glaze.
How do you prepare the honey and sugar base?
Combine honey, sugar, cinnamon, clove powder, and nutmeg in a saucepan and heat over a low flame until the sugar dissolves.
What is the first step after heating the honey and sugar?
Remove the mixture from the heat and allow it to cool slightly before stirring in the citrus peels, almonds, and lemon zest.
How is the dough formed?
Gradually add kirsch, flour, and baking powder to the honey mixture, then knead on a lightly floured surface until it forms a soft dough.
What is the recommended thickness for rolling the dough?
The dough should be rolled out to a thickness of approximately 5 mm (0.2 inches).
Should the dough be rolled while warm or cold?
The dough should be rolled out while it is still warm.
What surface should I use for rolling out the dough?
The instructions recommend rolling the dough out on the back of a greased baking sheet.
Does the dough need to rest before baking?
Yes, the rolled-out dough should rest in a dry place for 5 to 6 hours or overnight to dry completely.
What is the baking temperature for these cookies?
The oven should be preheated to 430°F (220°C).
How long do the cookies bake for?
They should bake in the center of the oven for 15 to 20 minutes until golden brown.
When should the glaze be applied?
The frosting should be applied immediately after removing the dough from the oven while it is still warm.
What is the cookie glaze made of?
The glaze is a mixture of confectioners' sugar and either kirsch or water.
How should the cookies be cut?
After frosting and trimming any stale edges, cut the dough into small pieces measuring approximately 5 x 3 cm (2 x 1.5 inches).
How many calories are in one cookie?
Each cookie contains approximately 57 calories.
What is the fat content per cookie?
There is 1.4g of fat per serving.
How many carbohydrates are in a single cookie?
Each cookie has 9.3g of carbohydrates.
How much protein is in each cookie?
There is 0.7g of protein per serving.
Can these cookies be prepared in advance?
Yes, they can be prepared ahead of time and even allowed to age for a few days to enhance their flavor.
What type of flour is used in this recipe?
The recipe calls for 300g of all-purpose flour.
How much honey is required for the recipe?
You will need 225g of liquid honey.
How much baking powder is needed?
The recipe uses 3/4 teaspoon of dry baking powder.
What are some tags associated with this recipe?
Tags include Swiss cuisine, Basel cookies, bar cookies, honey cookies, and holiday treats.
Is there a specific way to cool the cookies?
Transfer the cut cookies to a cooling rack and allow them to cool completely before serving.
What is the total number of ingredients used?
The recipe requires 14 different ingredients.
How much kirsch is used for the dough?
The dough mixture requires 50 ml of liquid kirsch.