About the Recipe
If I had to sum up Switzerland in one taste, Basler Läckerli would be it. These chewy, spiced cookies have carved out a permanent place in my memory—not just for their flavor, but for the feeling they evoke. Growing up, we’d receive a special tin filled with Läckerli from a relative or family friend in Europe. I still remember the moment that lid came off: the warm, spicy aroma rising up, and the delicate parchment sheets separating each layer like little blankets of care.
Their honeyed sweetness, the citrusy zing from candied orange and lemon peel, and that unmistakable mix of cloves, cinnamon, and almonds—it was like a hug from the Alps. These weren’t just cookies; they were edible postcards from home.
Making Läckerli from scratch always felt a little sacred—like crafting something precious. Maybe it was the slow simmering of the honey, or the careful chopping of peel, or just how the whole kitchen filled with that festive scent. Traditionally, they’re made with Kirsch, a cherry brandy from the region, but since it’s not something I often have on hand (and it’s not easy to find where I live), this version captures all the nostalgic flavors without it.
The finishing touch? A lemony glaze that catches the light and gives each square a little sparkle. It’s optional, but in my book, it’s essential.
If you’ve made other Swiss holiday cookies before—like buttery Mailänderli, anise-kissed Chrabeli, or jam-filled Spitzbuebe—you know there’s a quiet joy in baking the treats of your childhood, in passing them on. Basler Läckerli are a little different: a bit chewier, a bit bolder, and just as full of heart.
With every bite, I’m transported to my roots, to snowy Decembers, and to the simple happiness of sharing something special. I hope these cookies become a part of your holiday traditions too.
A soft yet chewy texture that stores beautifully
Naturally sweetened with honey—no added refined sugar
Fragrant with citrus zest, cloves, and cinnamon
A unique treat to gift or share (they travel well!)
Even better the next day… and the next
What You'll Love
Can I use pre-ground almonds or should I grind my own? You can use either! Pre-ground almond meal is convenient and works well here.
What can I substitute for candied peel? If you’re not a fan of candied citrus, try finely chopped dried apricots or dates. The flavor won’t be traditional, but still delicious.
Why do I need to cut them while warm? Once they cool, the Läckerli become firmer and harder to cut without crumbling.
Can I freeze these? Yes! Layer with parchment and freeze in an airtight container. Thaw at room temp before serving.
Frequently asked Questions
Ingredints Explained
Ingredients
250 g All-Purpose Flour (2 cups), plus more for dusting
½ tsp Baking Powder
½ tsp Ground Cloves
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
100 g Ground Almonds (1 cup almond meal)
75 g Candied Orange Peel, finely chopped (½ cup)
75 g Candied Lemon Peel, finely chopped (½ cup)
170 g Honey (½ cup)
4–6 tbsp Warm Water, as needed
½ tsp Almond Extract
Zest of 1 Lemon
Zest of 1 Orange
Preparation
Preheat & Prep:
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, cloves, cinnamon, nutmeg, and ground almonds.
Stir in Fruits & Zest:
In another bowl, combine the ground almonds, candied orange peel, candied lemon peel, honey, water, butter, almond extract, lemon zest, and orange zest.
(Candied citrus can be found in most stores this time of year, however, if you can't find any or want to give making your own a 'go' then I have a super easy method that you can find here).
Add Wet Ingredients:
Add the wet ingredients to the dry ingredients and mix until a dough forms (add more warm water a tablespoon at a time if your dough seems too dry and won't come together).
Roll Out Dough:
Transfer the dough onto the floured parchment and roll it out to about 5mm (1/4-inch) thickness in a rectangular shape.
Rest and Bake:
Let the rolled out dough sit for minimum an hour (some say to leave it overnight to let the flavor mingle). When ready, place the cookie sheet in the oven and bake for about 15-20 minutes or until the edges are golden brown.
Prepare the Glaze:
While the cookies are baking, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice until smooth.
Slice While Warm:
Once the cookies are done baking, remove them from the oven and immediately brush the glaze over the warm cookies.
Allow the cookies to cool on the baking sheet before cutting them into squares or rectangles (cutting away any uneven edge- those bits are for tasting).
Storage Tips:
Store the Basler Läckerli in an airtight container. The great thing about these cookies is that the flavors will develop even more over the next couple of days.
