Läckerli (also called Basler Leckerli or Läggerli) are traditional spiced famous biscuit originating from Basel, Switzerland and are made with honey, hazelnuts, candied peel, spices, and Kirsch and then topped with a sugar glaze.
The name “Leckeli” came from the old German “leckon” (English: leak), as these cookies are really delicious.
Züri Leckerli or Zürcher Leckerli however are completely different as they consist of baked almond paste (marzipan) and flavored with chocolate, orange, cinnamon, hazelnut, vanilla and sandalwood.
I substituted the sandalwood powder with hibiscus flower powder as this is what I had on hand and the reddish color would fit with in the set.
The dried hibiscus flower were intended for teas: I used the mortar to reduce them into fine powder.
For the pattern I used a Springerle hand carved maple wood rolling pin.
- 600 g almonds, peeled finely grounded
- 500 g powdered sugar
- 3 egg whites (90 g)
For different kinds (for each one quarter of basic recipe):
- 2 tablespoon cocoa powder (dark brown)
- 1 teaspoon vanilla powder (light brown)
- 1 tablespoon cinnamon, ground (white)
- 1 tablespoon dried hibiscus flowers, powdered (red)
1 tablespoon Sandalwood powder, some drops bitter almonds extract, 1 tablespoon grated orange zest, 1 tablespoon rum, 1/2 tablespoon orange water
- Combine the ingredients for the basic recipes (eventually with the food processor).
- Divide the dough into 4 parts.
- Add to each quarter the desired flavor (check) the alternatives. And work the dough until well mixed.
- Roll out the dough to ¾-1 cm and press you patter (if any).
- Cut into pieces (about 3-4 cm per side).
- Let dry for about 2 hours.
- Bake each baking tray for 5 minutes in preheat the oven at 220°C/425°F remove from the oven.
- Let cool down completely and store in the fridge.