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Basler Lackerli

Basler Lackerli

Basler Lackerli

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Basler Lackerli
4.3 rating based on 12,345 ratings
4.3/5 (3)
Course: BarsDifficulty: Medium



Spicy, nutty bars from Basel, Switzerland, topped with a sugar glaze.


  • 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 confectioners’ sugar


  • Preheat oven to 325°F. 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. Butter and line with parchment or foil one 10 x 15 x 1-inch pan. 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. 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 Leckerli and place it on a rack to cool.
  • 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 disolve 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 confectioners’ sugar. Quickly brush the glaze over the cooled Leckerli and allow the glaze to dry for 10 minutes.
  • When the glaze has dried, transfer the Leckerli to a cutting board. Using a sharp, serrated knife, cut it into 1 1/2 x 2-inch rectangles. Store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.


  • Photo by Manuel Schneider under Create Commons license.


Name & Location
(example: Sue in LA)

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
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