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
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.
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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