Leckerli from Basel is a small square biscuit made from gingerbread and sprinkled with fine powdered sugar. Unlike other herb bread, Leckerli is quite hard. It is mainly produced in the Basel area, but is available throughout Switzerland. They are called Basler Leckerli (or Läckerli) because they originate from Basel, Switzerland and in Swiss lecker means ‘delicious’.
Bonus tip: Leckerli are very tasty with a glass of chocolate milk.
- In a medium saucepan, combine the honey with the granulated sugar, lemon zest, cinnamon, black pepper, nutmeg, ginger, cloves and white pepper. Cook over low heat, stirring occasionally, until honey and sugar have melted, about 3 minutes.
- Remove the pan from the heat and add the candied citrus zest, 1 cup plus 2 tablespoons almonds plus 1 teaspoon kirsch.
- Sift the 2 cups plus 2 tablespoons flour and the baking soda over the mixture and stir to incorporate.
- Line a baking tray with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm, about 2 hours.
- Generously flour a work surface. Roll out the dough into a 12 inch square about 3/8 inch thick. Line a large baking tray with baking paper and slide the dough onto it. Prick all over with a fork. Scatter the remaining 1/4 cup of almonds on top. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 400°. In a small bowl, combine the confectioners’ sugar with the water and the remaining 2 teaspoons of kirsch. Bake the cookie square for 14 minutes, or until golden brown. Immediately brush the glaze on top. Slide the parchment onto a wire rack and let the cookie cool completely. On a work surface, trim the edges of the square with a large, sharp knife, then cut into four 3-inch-wide strips. Cut each strip into 3/4-inch bars.