Description
Experience the authentic taste of Switzerland with these meticulously crafted Basler Lackerli, featuring a rich honey-spice base and a delicate lemon glaze. These chewy, aromatic biscuits are engineered for a perfect snap and a sophisticated flavor profile that improves with time.
Ingredients
- 225g honey
- 150g castor sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 40g candied orange peel, finely chopped
- 40g candied lemon peel, finely chopped
- 120g almond meal
- 30ml kirsch (cherry brandy)
- 250g plain flour
- 3/4 tsp baking powder
- Zest of half a lemon
- 100g icing sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Combine honey, castor sugar, cinnamon, nutmeg, and cloves in a small saucepan over low heat, stirring until the sugar crystals have completely dissolved.
- Remove from heat and stir in the candied orange and lemon peels, almond meal, and lemon zest, followed by the kirsch, until a thick paste forms.
- Whisk the flour and baking powder together in a separate bowl, then gradually incorporate them into the warm honey mixture until a stiff dough is formed.
- Briefly knead the dough on a lightly floured surface until cohesive, then roll it between two sheets of baking paper to a uniform thickness of 5mm.
- Bake in a preheated oven at 220°C (425°F) for exactly 10 minutes, or until the surface is a deep golden color.
- Whisk the icing sugar and lemon juice into a smooth glaze and brush it evenly over the slab while it is still hot from the oven.
- Let the slab cool completely on a wire rack before trimming the edges and cutting into rectangles measuring 5cm x 3cm.
Notes
To ensure a consistent texture, always use a digital scale to measure ingredients by weight. If the dough feels too sticky to roll even after kneading, chill it for 15 minutes to firm up the honey base before proceeding with the rolling and baking steps.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Swiss