Basler Läckerli are spiced Christmas cookies typical of the Basel canton, Switzerland.
They are a traditional Swiss dessert typically associated with the Christmas season.
Prepared and consumed mainly during the Christmas holidays, but also appreciated year-round as a regional specialty.
The word “Läckerli” comes from the Basel dialect: lecker = “delicious”, with the diminutive suffix ‑li.
The traditional ingredients are: wheat flour, honey, candied citrus, almonds, spices, and kirsch (cherry brandy) or citrus juice.
In my gluten-free version, I use rice flour and corn starch.
Traditional versions require that the dough is rolled out, left to rest, baked in a thin layer, glazed while still hot, and then cut into rectangles while still warm.
The traditional shape of the Basler Läckerli is rectangular.
They are typically cut into rectangles about 0.8×1.6 inches (2×4 cm) right after baking, when the dough is still warm but slightly set, to prevent breaking.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
- Cuisine: Swiss
- Seasonality: Christmas
Ingredients
- 7.6 oz honey
- 1/2 cup sugar
- 1/4 teaspoon cloves powder
- to taste cinnamon powder
- to taste nutmeg
- 1/3 cup candied orange peel
- 1/3 cup candied lemon peel
- 3.25 oz blanched almonds
- 60 kirsch
- 1 2/3 cups rice flour
- 1/3 cup gluten-free corn starch
- 1 teaspoon gluten-free baking powder
- 1/3 cup powdered sugar
- 2 tablespoons kirsch
Steps
Preheat the static oven to about 356 °F (180 °C) .
In a saucepan, slowly heat the honey and sugar with spices (cinnamon, nutmeg, cloves) until the sugar melts.
Remove from heat, add chopped candied orange and lemon peels, and chopped almonds. Mix.
Add kirschwasser.
In a bowl, combine rice flour + corn starch + baking powder + salt and incorporate them into the warm mixture, kneading until you get a thick and sticky dough.
Transfer onto a baking sheet lined with parchment paper. Flatten the dough to about 1/4 inch (5-6 mm) thick forming an even rectangle. You can use parchment paper sheets above and below and a rolling pin to help.
Let the dough rest at room temperature for about 2 hours before baking.
Bake for about 15-20 minutes until the edges begin to brown.
Prepare the glaze: mix powdered sugar with kirschwasser or juice/lemon until a fluid consistency is achieved.
Brush the glaze onto the hot rectangle. While still hot, cut into rectangles about 2×1 1/4 inches (5×3 cm).
Allow to cool completely. Store the Läckerli in an airtight container: they improve after a few days of resting.
Storage:
In an airtight container they can last up to 2 months and improve in taste and texture over time.
FAQ (Questions and Answers)
Does the traditional version of Basler Läckerli include only almonds or both almonds and hazelnuts?
The traditional version of Basler Läckerli includes only almonds, generally unpeeled and coarsely chopped.
The addition of hazelnuts is found only in some modern or regional variants but is not part of the original Basel recipe.What if I wanted to substitute Kirsch with another liquor?
Traditionally, Kirsch is used in Basler Läckerli, especially in the original version from Basel.
Kirsch (or Kirschwasser) is a clear brandy made from cherries, very typical of Switzerland, especially in the German-speaking part. It gives a delicate and fruity alcoholic note, without weighing down the flavor of the cookie, and is considered an integral part of the classic recipe.
However, not all versions use it (especially commercial or child-friendly ones), but in traditional homemade preparations, yes: Kirsch is almost always present.
If you want to substitute it, you can opt for a liquor with fruity or aromatic notes, without altering the profile of the Basler Läckerli.
Here are some alternatives:
1. Dark Rum – gives a warm and spicy note, great with honey and spices.
2. Smooth Grappa – neutral but with a similar alcoholic touch.
3. Amaretto – for an almond touch that pairs well but alters the recipe slightly.
4. Orange or apple juice – if you want to avoid alcohol while maintaining moisture.What are the other regional versions of Läckerli?
There are other regional versions of “Läckerli”, although less known and less codified than the famous Basler Läckerli:
Berner Läckerli (Bern)
• Similar but:
Finer dough.
More hazelnuts compared to almonds.
Slightly different consistency.
Appenzeller Läckerli
• Derived from Biber dough (typical filled pastry):
With honey, spices, milk, and soft dough.
More similar to gingerbread.
Zürcher Läckerli (Zurich)
• Based on marzipan, even colored.
• More like small confectionery sweets.
Basler Läckerli remains the “official” and most traditional version, while these are rarer regional variations or local reinterpretations.
