Swiss Leckerli

Posted in Recipes, Sweet Recipes

Swiss Leckerli

Swiss Leckerli are always welcome especially around this time of the year – it’s Swiss Carnival!

 

 

 

1,4 Kg

 

100 g candied orange peel
or alternatively home made the night before
2 untreated oranges
Wash oranges, cut in half, squeeze and retain juice. Pour juice using a strainer to separate pulp. Add water to make 300ml of fluid.
Cut remaining orange halves in 2 (quarter) pieces, scrape out remaining pulp.
The sirup:
300 g of sugar
1 tbsp of  vanilla sugar
300 ml fluid (water & juice)
Add sugar to fluid and bring to a boil using medium heat.
When sugar is absorbed reduce heat and boil for 5 more minutes. Then submerge pieces of orange peel and allow to candy for about 30 min.
Preparation time / 15 minutes
Low heat / 30 min after boiling
Allow to sit for 1 night
Remove from heat, take out candied orange peel to sit  for 1 night, Sitting on a grid
The next day Cut orange peel into squares of 5 x 5mm
(swiss) Leckerli
300 g of whole almonds
Roughly chop up almonds into small pieces.
400 g of pine honey
150 g sugar
1 tblsp vanilla sugar
Mix honey, sugar and almonds in a large pot using low heat for about 10min. Constantly stir and wait till melted.
1 package of gingerbread spice
or:
2 tsp nutmeg powder
1 tsp clove
1 tsp cinnamon
1 tsp bicarbonate
grated lemon peel of 1 lemon
grated orange peel of 1 small orange
3 tblsp Kirsch (Schnaps)
120g diced candied orange peel
blend and mix well gingerbread spice, grated lemon & orange, diced cherries and  candied orange peel.
380g flour Add flour and mix well to a smooth, homogeneous paste.
Pre heat oven to 180°C.
20g soft butter to grease parchment paper Spread greased parchment paper on a baking sheet.
Moisten hands and spread paste to a 5mm layer on top of parchment paper.
When temperature is reached insert baking sheet to oven and bake for about 20 to 25 min till edges begin to turn into a golden brown color. Check the dough in the middle of baking sheet with a pointy, sharp knife. When pulling out the knife has to be dry. Don’t bake too long to prevent Leckerli from becoming too dry.
Icing:
Juice of one lemon
100g icing sugar
Mix lemon-juice with icing sugar in a small bowl  to make a viscous fluid. Add sugar if necessary.
Brush icing on top of dough immediately after baking.
Preparation time / 10 min.
180° 20 / 25 min.
Using a pointy knife cut Leckerli on a wooden board into rectangular pieces of 3 cm x 1 cm  while dough is still warm.
Cookies keep well in cellophane bags or in a tin box.

 

 

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German, French

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