Basler Leckerli (Swiss Spiced Hard Bars) Recipe

Name: Basler Leckerli (Swiss Spiced Hard Bars)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 800 g honey; 300 g unbleached slivered almonds; 400 g sugar; 2 tablespoons cinnamon; 2 pinches ground cloves; 1 teaspoon ground cardamom; 1/2 teaspoon nutmeg; 1 teaspoon vanilla (optional); 100 g candied orange peel, chopped; 100 g candied lemon peel, chopped; 1 lemons lemon, grated zest only (optional); 60 ml kirsch; 1 teaspoon baking soda (optional) or 1 teaspoon potash (optional); 1000 g flour; Glaze; 250 g sugar; 110 ml water

Servings: persons

Dough
800 g honey
300 g unbleached slivered almonds
400 g sugar
2 tablespoons cinnamon
2 pinches ground cloves
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 teaspoon vanilla (optional)
100 g candied orange peel, chopped
100 g candied lemon peel, chopped
1 lemons lemon, grated zest only (optional)
60 ml kirsch
1 teaspoon baking soda (optional) or 1 teaspoon potash (optional)
1000 g flour
Glaze
250 g sugar
110 ml water

1
Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too.
2
Let cool slightly.
3
Add all other ingredients until the Kirsch and mix well.
4
Add the flour and eventually the baking soda and work to a compact dough.
5
Roll the dough out on two greased baking sheets approximately 5 mm thick.
6
Store overnight.
7
Preheat the oven at 180u00b0C (heat and timing are basing it on convection oven).
8
Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly.
9
Bake 15-20 minutes at 180u00b0C (I need 18 minutes).
10
In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it's bound and crystals appear.
11
Remove from the heat but keep on a slightly warm plate.
12
When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don't separate them completely) brush the tops with glaze.
13
When cooled dived the rectangles and store in airtight containers.
14
Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!

2630

kcal

Calories

Fat

547

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dough, 800 g honey, 300 g unbleached slivered almonds, 400 g sugar, and more.

Yes, Basler Leckerli (Swiss Spiced Hard Bars) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basler Leckerli (Swiss Spiced Hard Bars)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions