BASELER LECKERLI (SWISS SPICE COOKIES)
This recipe is posted in response to a request. It's adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA.
Provided by EdsGirlAngie
Categories Dessert
Time 1h
Yield 60-72 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment.
- Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
- Combine honey, sugar and water in a small saucepan.
- Place over low heat until the honey just melts- do not let it boil.
- Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
- Let cool slightly.
- Add the sifted flour mixture, the almonds, orange peel and lemon zest.
- Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
- (The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies.
- Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
- Bake for about 20 minutes, until the tops turn a medium brown.
- When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
- Let cool for 10 minutes.
- Cut into 1 x 3-inch bars or into diamond shapes.
- Transfer to racks to cool completely.
- Ice with a simple sugar glaze.
- Store in airtight containers, placing wax paper between layers.
- Let rest at least 1 week, preferably longer.
SWISS BASLER LECKERLI (BASEL COOKIES)
Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.
Provided by Nana Lee
Categories Bar Cookie
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
- Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
- Add kirsch, flour and baking powder, knead on a table to form a soft dough.
- While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
- Let it rest for about 5 to 6 hours or over night in a dry place.
- Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
- Mix confectioner's sugar and kirsch or water, frost dough immediately.
- Cut off stale edges.
- Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
Nutrition Facts : Calories 350.6, Fat 4.5, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 75.9, Fiber 2.1, Sugar 54.7, Protein 4.5
BASLER LECKERLI (SWISS SPICED HARD BARS)
These are very special bars developed by the local spice merchants and made with lots of honey - very sweet, they taste just wonderful... The Leckerli was invented between 1431 and 1449. It was used to feed church dignitaries when the pope was in Basel.
Provided by Artandkitchen
Categories Bar Cookie
Time 1h20m
Yield 100-150 cookies
Number Of Ingredients 16
Steps:
- Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too.
- Let cool slightly.
- Add all other ingredients until the Kirsch and mix well.
- Add the flour and eventually the baking soda and work to a compact dough.
- Roll the dough out on two greased baking sheets approximately 5 mm thick.
- Store overnight.
- Preheat the oven at 180°C (heat and timing are basing it on convection oven).
- Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly.
- Bake 15-20 minutes at 180°C (I need 18 minutes).
- In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it's bound and crystals appear.
- Remove from the heat but keep on a slightly warm plate.
- When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don't separate them completely) brush the tops with glaze.
- When cooled dived the rectangles and store in airtight containers.
- Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!
Nutrition Facts : Calories 110.1, Fat 1.6, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 23.2, Fiber 0.8, Sugar 14.8, Protein 1.7
GINGERBREAD, BASELER (BASLER LECKERLI)
Leckerli is the Swiss-German word for gingerbread, finding its root in the adjective lecker, meaning delicious, which is also where the German noun Leckerei, delicacy or choice morsel, comes from. Basel is a beautiful old city in the German-speaking area of Switzerland, and Basler Leckerli have a long tradition there....
Provided by Vicki Butts (lazyme)
Categories Cookies
Time 50m
Number Of Ingredients 19
Steps:
- 1. Coat a 9 x 13-inch baking pan with nonstick spray.
- 2. Whisk flour, baking soda, spices, and salt together in a small bowl.
- 3. Combine honey and granulated sugar in a medium saucepan and bring to a boil, swirling pan a few times to combine mixture. Boil for 2 minutes; make sure sugar is dissolved. Remove from heat and allow to cool for 2 minutes.
- 4. Whisk in Kirschwasser (be careful, as mixture may bubble up). Stir in candied peels and almonds, then stir in flour mixture. Scrape into baking pan, spreading batter evenly. Allow to sit for 1 hour; the texture and flavor improve with time.
- 5. Preheat oven to 325 degrees F. Bake until light golden brown and a toothpick inserted in center comes out clean, about 30 minutes.
- 6. Place pan on rack to cool. Cut into 35 bars (5 x 7) before glazing, but leave in pan.
- 7. Meanwhile, whisk together glaze ingredients in a small bowl. Spread in a thin, even layer over cooled bars.
- 8. Rescore bars while glaze is warm; glaze will crack if you try to cut it after cooling.
- 9. Cookie Tip: To fancy these up, slice candied cherry halves and use these and bits of candied fruit or nuts to make designs on each bar. You can make somewhat abstract flower shapes or just create a little cluster of candied fruit to add color in a pretty pattern.
- 10. This spicy bar cookie is made in one saucepan and starts with boiling honey. This unusual technique gives it a very chewy texture, so do not expect a soft, cakey bar. These have substance and lots of flavor from the Kirschwasser (clear cherry brandy), candied citrus peel, honey, almonds, and spices. These improve in texture and flavor after a few days, so plan ahead.
- 11. LIFESPAN Up to 6 days at room temperature in airtight container, but at their best after 3 or 4 days.
BASEL LECKERLI SWISS HONEY SPICE COOKIE
It was written in a old Nebraska cook book. Basil Leckerli Swiss cookie is a pioneer recipe. I know that the Swiss settled here; I am writing recipe as written; no temperatures or amounts given.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 25 serving(s)
Number Of Ingredients 15
Steps:
- Simmer the sugar and honey in a double boiler until melted; cool.
- Add the rest of ingredients except frosting.
- Mix.
- Spread in a thin sheet and bake until done.
- Frost with thin frosting made of lemon and powdered sugar as soon as cookies are baked.
More about "swiss basler leckerli basel cookies recipes"
BASLER LECKERLI RECIPE - LUISA WEISS - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 30 minsCategory Dessert
- In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.
- Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.
- Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12-by-9-inch rectangle, about ¼ inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.
- Meanwhile, in a small saucepan, combine the confectioners’ sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep warm.
HOW TO MAKE AUTHENTIC BASLER LECKERLI - SPOON …
From spoonuniversity.com
BEST BASLER LECKERLI RECIPE - HOW TO MAKE SWEET SPICE …
From food52.com
BASLER LäCKERLI | TRADITIONAL COOKIE FROM BASEL, …
From tasteatlas.com
BASLER LECKERLI RECIPE - SWITZERLAND - ABOUT
From about.ch
SWISS BASLER LECKERLI (BASEL COOKIES) - LUNCHLEE
From lunchlee.com
BASEL LECKERLI SWISS HONEY SPICE COOKIE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BASLER LäCKERLI MADE IN VERMONT, USA (RECIPE) - NEWLY SWISSED …
From newlyswissed.com
DELICIOUS SWISS BASLER LECKERLI RECIPE - COOKIES N' CREPES
From cookiesncrepes.com
BASLER LäCKERLI ⋆ SWISS ⋆ CHRISTMAS-COOKIES.COM - 600 OF THE BEST ...
From christmas-cookies.com
BASEL LECKERLI: A SWISS GINGERBREAD SPECIALITY - LYRA WOLF
From lyrawolf.com
BASLER LäCKERLI / LECKERLI (SWISS SPICED COOKIE BARS)
From mission-food.com
LECKERLI COOKIES - ANDRé’S CONFISERIE SUISSE
From andreschocolates.com
BASLER LECKERLI- SWISS HONEY COOKIES - MY DINNER
From mydinner.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love