Leckerle Cookie Recipe
The leckerle cookie recipe comes from Switzerland, where honey is often used as a sweetener. These cookies have a great robust citrus flavor!
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup blanched almonds, finely chopped
1/4 cup candied orange peel, finely chopped
1/4 cup candied lemon peel, finely chopped
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup honey
2 tablespoons kirsch or brandy (optional)
1 beaten egg
1 cup powdered sugar
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
2-3 teaspoons water
Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease cookie sheets; set aside.
Step 3: In a large bowl, whisk together flour, sugar, almonds, candied orange and lemon peel, baking powder cinnamon, nutmeg, and cloves.
Step 4: Make a well in center of the flour mixture.
Step 5: Add honey, kirsch, and beaten egg. Stir and knead dough, forming it into a ball. Divide dough in half.
Step 6: Lightly flour a working surface and rolling pin. Roll half of dough out to a 1/4 inch thickness. Cut dough into 2x1-inch strips. Place 1 inch apart on prepared cookie sheets. Repeat process with second half of dough.
Step 7: Bake for 10 minutes or until golden brown. Immediately transfer cookies to cooling surface.
Step 1: In a small bowl, stir together 1 cup powdered sugar, 1/2 teaspoon lemon peel, 2 teaspoons lemon juice and enough water to make into desired consistency.
Step 2: Spread citrus glaze over the top of each cookie. let set.
The leckerle cookie recipe makes 60 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more wedding and ethnic cookie recipes look here.
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