Ingredients for Basler Leckerli Swiss Spiced Hard Bars
- 1 cup honey
- 1 cup slivered almonds
- 1 ¾ cups sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon candied orange peel (optional)
- 1 teaspoon candied lemon peel (optional)
- Lemon (no quantity specified)
- 2 tablespoons Kirsch
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- ½ cup water
- ½ teaspoon ground ginger
- 1 teaspoon orange zest
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How to Make Basler Leckerli Swiss Spiced Hard Bars
- Gently melt 1 cup of honey in a saucepan over low heat. Add 1 cup of slivered almonds and ¾ cup granulated sugar. Stir until the sugar dissolves completely.
- Remove from heat and let the mixture cool slightly (about 10 minutes).
- Add 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, ½ teaspoon ground ginger, 2 tablespoons Kirsch (cherry brandy), and 1 teaspoon orange zest. Mix thoroughly until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until a firm dough forms.
- Grease two baking sheets. Divide the dough in half and roll each half to approximately 5 mm (¼ inch) thickness on the prepared baking sheets.
- Refrigerate the dough overnight.
- Preheat oven to 180°C (350°F).
- While the dough chills, prepare the glaze. In a small saucepan, combine ½ cup water and 1 cup granulated sugar. Bring to a boil over medium heat.
- Reduce heat to low and simmer gently, stirring occasionally, until the mixture thickens and reaches a syrupy consistency (approximately 15-20 minutes). The glaze should be thick enough to coat the back of a spoon.
- Remove from heat and set aside to cool slightly.
- Bake the Leckerli for 15-20 minutes, or until the edges are golden brown.
- Remove from the oven and let cool slightly on the baking sheets before cutting.
- While still slightly warm, cut the baked dough into rectangles using a sharp knife.
- Brush the warm bars generously with the glaze.
- Once completely cooled, cut the bars into individual servings and store in airtight containers at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
59g
Fat
0g
Carbs
7g
