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.