Leckerli Swiss Gingerbread is a beloved holiday classic with deep roots in Switzerland and Alsace. Known for its rich honey flavor, nutty texture, and fragrant spices, this traditional gingerbread is dense yet pleasantly soft. Candied citrus peels add brightness, while a delicate sugar glaze creates the perfect sweet finish. If you enjoy festive baking and authentic European desserts, this timeless treat deserves a place in your kitchen.
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Ingredients
- 1¼ cups ground almonds
- ¼ cup sliced almonds
- 1⅓ cups honey (dark honey recommended)
- ⅔ cup granulated sugar
- 1 cup candied orange and lemon peel, finely diced
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice blend
- 1 teaspoon ground cinnamon
For the Glaze
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- ½ cup powdered sugar
- 3 tablespoons kirsch or water
Instructions for Leckerli Swiss Gingerbread
- In a saucepan, gently heat the honey and sugar over medium heat until the mixture begins to foam. Remove from heat and transfer to a large bowl.
- Stir in the diced candied citrus peel, ground almonds, and sliced almonds until evenly combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and gingerbread spice.
- Gradually add the dry ingredients to the honey mixture, mixing until a thick, sticky dough forms.
- Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
- Spread the dough onto the sheet, cover with another sheet of parchment, and roll evenly to fill the pan.
- Remove the top parchment and bake for 20–25 minutes, until firm but not dry.
- Let cool completely before glazing.
- Mix powdered sugar with kirsch or water and brush evenly over the cooled gingerbread.
- Once set, cut into 2-inch squares using a sharp knife.
Pro Tips
- Use dark honey for a deeper, more complex flavor
- Cut the gingerbread while slightly warm to make slicing easier
- Store in a metal tin to preserve texture and aroma
Why This Recipe Works
- Honey keeps the gingerbread moist and chewy
- Almonds add richness and structure
- Candied citrus balances sweetness with brightness
- A thin glaze enhances flavor without overpowering
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Substitutions & Variations
- Replace almonds with hazelnuts for a nutty twist
- Use orange zest instead of candied peel if unavailable
- Add cloves or nutmeg for extra warmth
- Skip alcohol and use water or citrus juice for the glaze
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Flavor improves after 24 hours
- Storage: Keep in an airtight tin for up to 3 weeks
- Freezing: Freeze unglazed pieces for up to 2 months
- Reheating: Not required—best enjoyed at room temperature
Serving Ideas for Leckerli Swiss Gingerbread
- Pair with hot tea, coffee, or mulled wine
- Serve on holiday cookie platters
- Gift in decorative tins during Christmas
- Enjoy as a cozy winter dessert
Nutrition (Per Serving Estimate)
- Calories: ~210
- Carbohydrates: 34g
- Fat: 6g
- Protein: 4g
- Sugar: 22g
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Frequently Asked Questions
What is gingerbread spice made of?
Typically cinnamon, ginger, cloves, nutmeg, and allspice.
Is Leckerli supposed to be hard?
It should be dense and chewy, not dry or brittle.
Can I make this recipe without nuts?
Yes, substitute with sunflower seeds or additional flour.
Does Leckerli improve with time?
Yes, flavors deepen after a few days of resting.
Leckerli Swiss Gingerbread is a festive classic that delivers bold flavor, satisfying texture, and timeless tradition. With its honey-rich base, citrus notes, and warm spices, this recipe is perfect for holiday baking, gifting, or simply enjoying with loved ones.
Leckerli Swiss Gingerbread
Leckerli Swiss Gingerbread is a traditional honey-based holiday treat from Switzerland and Alsace, featuring almonds, candied citrus, warm spices, and a delicate sugar glaze.
Equipment
- saucepan
- large mixing bowl
- Whisk
- baking sheet
- parchment paper
- Rolling Pin
Ingredients
- 1 1/4 cups ground almonds
- 1/4 cup sliced almonds
- 1 1/3 cups dark honey
- 2/3 cup granulated sugar
- 1 cup candied orange and lemon peel, finely diced
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp gingerbread spice blend
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar (for glaze)
- 3 tbsp kirsch or water (for glaze)
Instructions
- Heat the honey and sugar gently in a saucepan over medium heat until foamy. Remove from heat and transfer to a large bowl.
- Stir in the candied citrus peel, ground almonds, and sliced almonds until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and gingerbread spice.
- Gradually add the dry ingredients to the honey mixture and mix until a thick, sticky dough forms.
- Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
- Spread the dough evenly onto the baking sheet, cover with parchment, and roll to an even thickness.
- Remove top parchment and bake for 20–25 minutes until firm but not dry.
- Allow the gingerbread to cool completely before glazing.
- Mix powdered sugar with kirsch or water and brush evenly over the cooled gingerbread.
- Once the glaze is set, cut into 2-inch squares using a sharp knife.
Notes
Flavor improves after resting 24 hours. Use dark honey for deeper taste and store in an airtight tin to preserve softness and aroma.
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