Originally from Basel, leckerli, a very fragrant gingerbread, is also tested in Alsace when Christmas is approaching.
We are still in the bredele! The ones I offer you today are leckerli, a Basel specialty, much appreciated during the Christmas period with its delicious kirsch glaze!
This recipe is inspired by Christophe Felder's, and having tried several, it's really the best I've found so far. I made a "quick and easy" version of your recipe because it involves the rest of the week-long dough made of flour, honey and spices before adding the rest of the ingredients. To have tried both ways, there are no big differences in taste or texture, so I now rule out this week 🙂
On the other hand, it is better to let the leckerli "age" for a few days in an airtight container to develop its aromas!
Preparation time: fifteen minutes
Cooking time: fifteen minutes
Total time: 30 minutes
portions: 30 Leckerli
For the leckerli
- 250 g honey fir tree
- 250 g flour
- one c. coffee cinnamon ground
- one c. coffee four spices
- fifty g hazelnut powder
- 100 g candied crust (lemon, orange and citron cut into small cubes)
- ½ c. coffee baking soda
- ½ c. coffee chemical yeast
- one bud
- one c. Soup Kirsch
For the glaze
- two c. Soup Water
- 150 g powdered sugar
- twenty g Kirsch
A week in advance, prepare the basic dough: heat the honey in a saucepan and then pour it once over the sifted flour with the cinnamon and the four spices. Mix with a wooden spoon until the preparation is homogeneous, then cover with a clean cloth and let stand for a whole week at room temperature.
After a week of rest, cut the basic dough into small pieces that you place in a bowl. Add the egg yolk, hazelnut powder and kirsch in which you have mixed the yeast and baking soda. Mix well with a wooden spoon or with the robot blade.
Then add the candied crust, mix and form a ball that you will place on an adhesive film. Chill for about twenty minutes. Preheat your oven to 180 ° C.
Take your dough and place it directly on your baking sheet (silicone or grease). Place a second sheet of parchment paper on top, then spread the dough with a roll of about half a centimeter. Bake for 12/15 minutes (cooking to watch: the edges should not burn).
While cooking, prepare your frosting by mixing icing sugar, kirsch and water. Apply the enamel as soon as you leave the oven and immediately cut it into diamonds. Let it cool.
The leckerlis will be even better the next day and will be kept in a sealed metal box for several weeks.