Swiss Leckerli

Paul’s favourite cookie - bar none - is Swiss Leckerli. Many, many years ago we were given a box of Basler Leckerli from Switzerland. They came in a pretty tin and were so good. They are also very expensive, even before you factor in the shipping, so I attempted to make them at home. The commercial cookie is more nougat-y, but my recipe is a very acceptable nut cookie.

The method is a bit long, but not complicated. Don’t be dissuaded because the effort is worth it. Laura suggested that I mention you should get some of the ingredients ready beforehand, since there are "batches" of ingredients that need to be added. For example, get the brandy and soda ready, and make sure the nuts are processed in advance. (I like to have the nuts with some bigger chunks although the recipe calls for finely chopped.) I'd suggest having a read through before you start to get an idea of how to proceed and make sure you have everything you need.

I get the nuts and citrus peel from Galloway’s in New West. Buying my Christmas baking ingredients there is a fun Christmas tradition - especially this year when they confused us all by getting rid of the numbering system we've been using for over 30 years! 
A word about citurs peel: Some of it is made from rutabaga and called peel, but it’s not. It’s just coloured and chopped rutabaga.  Make sure to ask for real lemon and orange peel.

The recipe starts out by saying you should make it 5 weeks in advance and store it in an airtight container so the flavors will merge. I have never had success with storing Leckerli for 5 weeks with Paul around. But reading that every year definitely makes me smile.

Enjoy! And save a piece for Paul.

Leckerli

Get ready

Dissolve and let stand:
1 tsp baking soda in
2 tbsp brandy or rum

Grind or food process 1/2 cup EACH of almonds and hazelnuts

Get going

In a big dutch oven, stir together until melted:
1/2 cup sugar
1/2 cup liquid honey
1 tsp lemon juice

Remove from heat and stir in:
1/4 cup EACH of diced lemon and orange peel
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Blend in:
1 egg, well beaten

Stir and add in the baking soda/brandy mixture
At this point, the mixture will start to foam and expand.

 

Gradually stir in
2 1/2 cups flour
1/2 cup finely chopped almonds (these will be ready from the step above;)
1/2 cup finely chopped hazelnuts

 Now you’ll have a sticky dough.  Roll out, not more than 1/2” thick on a greased, floured and lined baking sheet.

The dough will be really sticky so coat your fingers with flour or sprinkle the top with flour to avoid sticking. (This is a bit of by gosh and by golly, starting with some finger-pressing and pushing to the edges followed by some rolling pin work to smooth it out.  Just try to get it an even depth across the pan.)

 

Bake at 325º for about 30 minutes or until lightly browned.

 

While still hot, cut into squares, and score with a fork.

While still warm, brush with glaze of
1 cup icing sugar
2 tbsp hot water or brandy
1/2 tsp vanilla

(If it doesn't spread easily, thin it out with a bit more brandy.)