Name: Basler Leckerli (Basel “Lickers”)
Yield: Makes one 10 x 15 x 1-inch pan, about fifty 1½ x 2-inch rectangles
Cuisine: Italian
Ingredients: 1 cup dark honey; ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground cloves; 3 cups all-purpose flour; 1½ teaspoons ground cinnamon; ⅓ cup granulated sugar; 2 tablespoons water; 8 ounces (about 2 cups) whole unblanched almonds, chopped into ¼-inch pieces; 2 tablespoons confectioners’ sugar; ¾ cup granulated sugar; 3 tablespoons kirsch; ⅔ cup finely chopped candied orange peel

Preparation info

Makes one 10 x 15 x 1 inch pan, about
fifty
1½ x 2-inch rectangles

Difficulty
Medium

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This classic Swiss cookie gets its name from the way kids often suck on them—the way they do a lollipop. They’re great as Christmas cookies, but also good any time.

Ingredients

Leckerli Dough

3 cups all-purpose flour
1½ teaspoons ground cinnamon
½

Method

Set a rack in the middle of the oven and preheat to 325 degrees.
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 ¾ cup granulated sugar in a 1½-quart s