Basel Honey Spice Cookies

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Basel Honey Spice Cookies are a centuries-old Swiss holiday specialty from the city of Basel, where spiced honey dough is loaded with candied citrus peel, dried cherries, and toasted hazelnuts. The dough rests overnight so the flavors deepen, then it is rolled thin, baked until glossy, and finished with a sweet Kirsch glaze.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 6 gFat
• 0.5 gSaturated Fat
• 34 gCarbs
• 1.5 gFiber
• 24 gSugar
• 3 gProtein
• 30 mgSodium
• 95 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 250 g (1 cup) mild honey
• 150 g (3/4 cup) granulated sugar
• 120 g (1 cup) candied orange peel, finely chopped
• 80 g (1/2 cup) candied lemon peel, finely chopped
• 80 g (1/2 cup) dried sour cherries, chopped
• 180 g (1 1/2 cups) all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 150 g (1 1/4 cups) toasted hazelnuts, coarsely chopped
• 50 g (1/3 cup) toasted slivered almonds
• 3 tbsp Kirsch (cherry brandy)
• 1 tsp finely grated lemon zest

For the glaze

• 150 g (3/4 cup) powdered sugar
• 2 tbsp Kirsch
• 1 tbsp warm water

Directions

1. In a small saucepan over low heat, warm the honey just until runny, then stir in the granulated sugar until dissolved. Pour into a large bowl and let cool to lukewarm, about 10 minutes.
2. Stir the chopped candied orange peel, lemon peel, dried cherries, lemon zest, and Kirsch into the cooled honey mixture. Cover and let the fruit plump for 30 minutes.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, and nutmeg. Add the spiced flour mixture to the honey-fruit mixture along with the hazelnuts and almonds, and stir just until a stiff dough forms.
4. Press the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight (8 to 12 hours) to allow the spices to meld and the dough to firm up.
5. Line a 25 x 35 cm (10 x 14 inch) rimmed baking sheet with parchment paper and lightly butter the parchment. Turn the chilled dough onto a lightly floured surface and roll into a rectangle about 7 mm (1/4 inch) thick. Transfer to the prepared pan and press evenly to the edges.
6. Bake in a preheated 175°C (350°F) oven for 16 to 18 minutes, until the surface is a deep golden brown and the center feels set. Remove from the oven and let cool in the pan for 10 minutes.
7. Whisk the powdered sugar, Kirsch, and warm water together until smooth and pourable. Brush the warm glaze generously over the surface of the partially cooled cake.
8. Let the glaze set for about 20 minutes, then cut into 4 x 5 cm rectangles or 5 cm diamonds while still on the parchment. Carefully separate the cookies and let them dry completely on a wire rack, about 2 hours, before storing in an airtight tin between layers of parchment.
9. The cookies keep well for 3 to 4 weeks in an airtight container; flavor actually improves after a few days as the spices continue to mellow.

Cook’s Notes

• Traditionally Basler Leckerli are stamped with a special wooden mold before baking; if you have one, dust it with flour and press into the dough before cutting the outline.
• For a non-alcoholic version, substitute the Kirsch with equal parts orange juice and a splash of apple cider vinegar to mimic the fruity tang.
• Do not skip the overnight rest: it is essential for the candied fruit to absorb the honey and for the spices to fully penetrate the dough.
• Roll the dough between two sheets of parchment for easier transfer and to prevent sticking to the rolling pin.
• Store cookies separated by parchment in a tin at cool room temperature; they will stay moist and chewy for weeks.

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