Basler Leckerli

When I would visit St. Helena, CA, there used to be a Swiss-German Bakery, that made a honey/molassas bar; using anise, orange rind, walnuts, and dusted with powder sugar. I remember most of the ingredients and tried multiple times to duplicate the bars; but to no avail.

Do you have such a recipe?

Hi,
the recipe you are looking for might be "Basler Leckerli". This is a traditional bakery from Switzerland based on a dough similar to gingerbread with honey, candy fruits (orangeat, zitronat) and nuts.


Basler Leckerli Recipe

(two baking sheets - medium sized:)
300 g sugar (10.5 ounces)
450 g honey (16 ounces)
1½ tbsp cinnamon
½ teaspoon of nutmeg
1 pinch clove powder
100 g (3.5 ounces) gr. candied lemon peel
100 g (3.5 ounces) gr. candied orange peel
200 g (7 ounces) gr. almonds
1 dl (0.4 cup) kirsch
Grind skin of one lemon
3 to 5 tbsp of water or kirsch
600g (21 ounces) flour
1½ tsp baking powder
150 g (5 ounces) confectioner's sugar


Preparation:

Put sugar, honey, cinnamon, nut meg and clove powder in a pan and heat up slowly. Remove it from the from stove and add candied lemon peel, candied ornage peel, grind skin of lemon and almond. Stir t until mixed evenly.


Add flour, baking powder and kirsch. Knead it on the table to form a soft dough.
Roll it out (while the dough is still warm) on the back of 2 baking sheets, greased, approx. 5 mm (0.2 inches) thick.
Allow it to rest over night or for about 5 to 6 hours in a dry place.


In the center of the pre-heated oven at 220 °C (430 °F) bake it for about 15 to 20 minutes.
Mix kirsch or water, confectioner's sugar and frost dough immediately.


Remove stale edges. Cut dough in small rectangle pieces (5x3 cm, 2x1.5 inches), put them off the baking sheets and let the Basler Leckerli cool.

Leckerlis in Switzerland are enjoyed mostly in christmas time.