Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices. A Swiss-born Holiday staple Leckerli cookies originally hail from Switzerland, but they are also very popular in Alsace around Christmas time, where you can find them…
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 50 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3/4 cup (250g) Honey
- ¾ cup (150g) sugar
- ½ tsp lemon zest
- 1 tsp cinnamon powder (or ideally, freshly grated cinnamon)¼ tsp nutmeg
- ½ tsp ginger powder
- ¼ tsp ground clove
- 1/4 tsp fresh ground black pepper
- 3 tbsp (45ml) Kirsch
- 150g sliced almonds (untoasted)
- 100g candied citrus peels (ie. lemon, orange peel), diced
- 2 1/2 cup (300g) all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- For the icing:
- 1/2 cup (63g) powdered sugar
- 1 tbsp (15ml) Kirsch
- 1 ½ (22.5ml) tbsp water
Instructions
- 1
Make sure your read the cooking notes above before you start.
- 2
Step 1 - In a medium saucepan over medium-low heat, combine the honey, sugar, lemon zest, cinnamon, nutmeg, ginger, clove and black pepper. Stir and cook for about 5 minutes until the sugar has completely dissolved. Take off the heat and let cool for 5 minutes.
- 3
Step 2 -Stir in the kirsch. If the honey mixture is still hot, it will sizzle as you pour the kirsch in – just stir vigorously and it will stop. Add the sliced almonds and candied citrus peels, and stir until completed coated.
- 4
Step 3 -In a large separate bowl, combine the all-purpose flour, salt and baking soda. Add the almond/honey mixture and stir with a wooden spoon until combined – the dough should be quite thick. Shape it in a rough flat rectangle and wrap in plastic film. Chill for 1 hour.
- 5
Step 4 -Line a large baking sheet with parchment paper and sprinkle some flour on the paper. After 1 hour, take the dough out of the fridge and transfer it to the floured parchment paper. Remove plastic film and roll out the dough to a 12x12-inch square (about 1 inch in thickness). Cover well with plastic film and chill overnight, or up to 3 days.
- 6
The next day, pre-heat your oven to 400°F (205°C)
- 7
Step 5 -Take the baking sheet out of the fridge (remove the plastic) about 30 minutes before baking. Bake the sheet of dough for 12 minutes or until golden. While the dough bakes, prepare the icing. Mix the icing sugar, kirsch and water, until you reach a spreadable consistency.
- 8
Take the dough out of the oven, let it set 2 minutes in the baking tray and transfer to a cooling rack. Brush the icing all over the dough square. Let cool completely to room temperature.
- 9
Step 6 -When completely cooled, cut the large square into small 2x2-inch squares.