Tasting Table SF: Basler Leckerli

To learn more about this recipe, see our related story, Cookie Master, in our San Francisco edition. 

Recipe adapted from Romauld Feger, Vitrine at the St. Regis, San Francisco

Basler Leckerli
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Basler Leckerli from Romauld Feger, Vitrine at the St. Regis, San Francisco
Servings
25
to 30 cookies
Ingredients
  • Cookies½ cup honey
  • ¾ cup granulated sugar
  • Finely grated zest of ½ medium lemon
  • ½ teaspoon French quatre épices spice mix (equal parts ground black peppercorn, nutmeg, cinnamon and clove)
  • ½ teaspoon ground cinnamon
  • Pinch ground black pepper
  • Pinch of ground white pepper
  • ⅓ cup finely diced candied lemon peel
  • ⅓ cup finely diced candied orange peel
  • ⅓ cup finely diced candied citron
  • 1 cup sliced almonds
  • ½ cup Kirsch
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon baking soda
  • Icing¼ cup confectioners' sugar
  • 2 teaspoons Kirsch
  •  
Directions
  1. In medium saucepan set over low heat, combine the honey, granulated sugar, lemon zest, quatre épices, cinnamon, black pepper and white pepper. Cook, stirring constantly, or until the honey and sugar are dissolved, about 2 minutes.
  2. Remove the pan from the heat and gently stir in the candied lemon peel, orange peel, citron and the almonds. Add the Kirsch, flour and baking soda and mix until a dough just forms.
  3. Place the dough on a sheet of plastic wrap, top with another sheet and roll out the dough into a ⅜-inch-thick, 12-by-16-inch rectangle. Place the dough on a sheet pan, poke all over with a fork and refrigerate overnight.
  4. Preheat the oven to 400° about half an hour before ready to bake. Remove the dough from the plastic wrap and place on a buttered sheet pan. Bake until golden-brown and firm, about 15 to 20 minutes.
  5. While the cookies bake, make the icing: In a small bowl, combine the confectioners' sugar, Kirsch and 2 tablespoons water and whisk until smooth. Remove the cookies from the oven and immediately use a pastry brush to brush the icing over the Leckerli. Trim the sides and cut the Leckerli into diamond shapes. Serve or store in an airtight container for up to 5 days.
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