Home » Recipes » Bars » Basler Läckerli

Basler Läckerli

Basler Läckerli

Basler Läckerli

0 from 0 votes
Basler Läckerli
4.5 rating based on 12,345 ratings
4.5/5 (4)
Course: BarsCuisine: SwitzerlandDifficulty: Medium



Spicy, nutty, chewy bar, redolent of honey and orange peel, topped with a sugar glaze, from Basel, Switzerland. These keep for a very long time, and can be stored for up to 2 months. The Swiss maintain that they get better with age, as that allows their flavors to develop and also allows them to soften, so they should be made well ahead and allowed to age for at least a week before serving. See Notes* on storing, below,


  • For the cookies:
  • 3 cups all-purpose flour

  • 1-1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon freshly grated nutmeg

  • 1 teaspoon baking powder

  • 1 cup dark honey

  • 3/4 cup granulated sugar

  • 3 tablespoons kirsch

  • 2/3 cup finely chopped candied orange peel

  • 8 ounces (about 2 cups) whole unblanched almonds, chopped into 1/4-inch pieces

  • For the sugar glaze:
  • 2 tablespoons water

  • 1/3 cup granulated sugar

  • 2 tablespoons powdered sugar


  • Preheat oven to 325°F (if you are going to bake them today. Read through the rest of the recipe for more info on that) and butter and line a 10 x 15 x 1-inch pan with parchment paper, leaving an overhang so you can lift the dough out in one whole piece. Measure the flour into a large mixing bowl and add the spices, baking powder, and baking soda. Stir well to combine. Mix the honey and the 3/4 cup granulated sugar in a 1-1/2-quart saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in the kirsch, candied orange peel, and almonds. Stir the honey mixture into the flour and spices using a rubber spatula. Scrape the dough into the prepared pan and use the floured palms of both hands to fill the pan. Use the back of a spoon to smooth the top. (At this point, you can stop and finish tomorrow, as some Swiss insist that the dough must develop its flavor by resting overnight. Cover the dough with plastic wrap or a dish towel to keep it from drying out. Or you can forge ahead…). Bake 25 to 30 minutes, until puffed and firm, but not dry. Remove the pan from the oven and immediately use the paper to lift out the baked Läckerli and place it on a cutting board. Use a large, sharp knife to slice into bars (it will be hard to cut when cool). Do not separate the cut bars.
  • Prepare the glaze: Combine the water and the 1/3 cup granulated sugar in a small saucepan and bring to a boil over low heat, stirring often to dissolve the sugar. After the syrup comes to a boil, let it boil for 10 or 15 seconds so it reduces slightly. Remove the pan from the heat and immediately sift over and stir in the powdered sugar. Quickly brush the glaze over the cooled Läckerli and allow the glaze to dry for 10 minutes.
  • When the glaze has dried and bars have cooled, store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. See notes, below, on the importance of ageing these cookies.


  • Store at room temperature in an airtight container. Store them with a few slices of apple (change the apple once a week) to help them to soften. These get better with age! You must allow them the time to ripen before enjoying!
  • Also commonly spelled Basler Leckerli or Basler Lackerli.


Name & Location
(example: Sue in LA)

Recipe looks marvelous. My friend gifted me a bag of Basler Lackerli, from Basel, Switzerland. I cant wait to bake myself but I have a question. Could I sub the candied orange with candied ginger and still taste just as good? Best and thanks for sharing.
- Midnightbaker - California, USA

Classic recipe. Cookies keep very well in covered tin and actually improve for several weeks, with the flavors mingling and the fruit taste becoming more evident. I use a whisk to combine the dry ingredients and use slivered almonds, and don't bother chopping the peel. The results are just as delicious. I also use a sheet of parchment on top to roll out and flatten the dough, which I peel off afterward. Dampened fingers work well for dealing with unruly bits of dough. Also, a rolling pizza cutter makes for easy cutting.
- kinnakeet

- A Baker

- tyler in canada
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: