Basel Leckerli is a Swiss gingerbread specific to the city of Basel, and has been made since the 1400’s. (They kinda taste like it, too. But in a good way.)
Sigyn walked swiftly to a side table and her hands trembled as she fumbled trying to open a ceramic jar. Sliding her arm inside, she picked out six rectangle cookies and placed them on a china plate in the center of the table.
“They’re leckerli. Gingerbread with candied fruit. A Basel specialty.”
I tried one, though they looked dry and unappealing. However, the flavors were delicate and sweet.
– Truth and Other Lies (The Nine World Chronicles, Book 1)
As you can see, I couldn’t resist slipping these traditional Basel gingerbread cookies into Truth and Other Lies for Loki to experience. Because that’s just who I am as a person.
But, you might be wondering: WHAT IN GREAT ODIN’S RAVENS ARE LECKERLI? And WHY DOES BASEL HAVE THEIR OWN SPECIAL GINGERBREAD?
Because Basel had to show off their riches as being a hub for trade and merchants, THAT’S why. If you have a monopoly on spice merchants, you let everyone know. (*ahem* This might be one of the reasons Basel has a bit of a rivalry with the other Swiss cities. It’s a whole thing. They are all just jealous.)
Yeah, but what’s IN THEM?
You’ll find all sorts of spices in these hard, rectangular delights: cinnamon, nutmeg, clove…And accompanying this spicy melange is an array of honey, candied fruit, almonds, hazelnuts, and kirsch…which is cherry brandy, because alcohol makes everything 10000% better, obvs. (Seriously, the Swiss put kirsch in anything and everything. When in doubt…)
What makes these gingerbread different than traditional German lebkuchen, you might wonder? They are harder and only come in one shape: rectangle, ‘cus Swiss gotta be efficient, even with their confections.
If you want to try and make some leckerli yourself, I have adapted the traditional recipe from a Basel cookbook I own for your own baking pleasure. I warn you, it is a tad…challenging, but also rewarding. (Is rewarding the right word?)
HOWEVER, if you prefer a QUICK and EASY version of a Basel Leckerli recipe, I suggest this version.
BASEL LECKERLI – An Original since 1400
Ingredients
5 cups honey
4 cups sugar
1.5 lbs almonds, chopped
6 oz candied orange peel, finely chopped
6 oz candied lemon peel, finely chopped
4 Tbs ground cinnamon
1/4 of a fresh nutmeg nut, ground
1 lemon
1/2 cup kirsch (cherry brandy)
7 cups all purpose flour
Extra flour for rolling out dough
For Glaze
2 cups sugar
Method
Zest lemon and set aside along with chopped almonds, orange peels, and lemon peels.
Combine honey and sugar in pan and cook. Add the almonds, lemon zest, orange peels, lemon peels, cinnamon, and nutmeg. Reduce heat.
Slowly add flour a little at a time while constantly stirring, making sure all is combined before adding more.
Once all flour is incorporated, add kirsch last.
On very low heat, keep staring for 15 minutes. (Tip: This is good to do with friends for a very rigorous workout)
Turn dough out onto a lightly floured surface and roll out until 1/4 in thick. Cut into 1.5 in x 2.5 in rectangles. Place rectangles on floured baking tray close together. Let sit over night in a warm place.
Pre-heat oven to 475F.
Bake for 15 minutes.
Remove when cookies have reach a light brown. Allow to cool on tray.
Make glaze by combining sugar with 1.5 cups water in pan and cook, stirring constantly, until mixture turns white.
Brush glaze on cookies and allow glaze to dry.
Remove cookies from tray and thoroughly brush off flour from bottoms.
Immediately place in an air tight container to keep fresh and delicious!
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