THE FESTIVAL CARNET
Basel Leckerlis with honey and almonds
Homemade leckerlis with honey, chopped almonds and candied citrus, spread out in a plate after rest and then cut warm under a thin lemon icing.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
Homemade leckerlis with honey, chopped almonds and candied citrus, spread out in a plate after rest and then cut warm under a thin lemon icing. This version is designed for a home kitchen, with weighed quantities and visual cues. Prepare the ingredients before starting and reserve the indicated cooling time: it is part of the recipe.
Read the whole steps before working on the dough. The durations remain indicative; a raised dough must actually swell, a cookie must cool before being handled and a wet filling requires a cool storage.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
The preparation step by step
Prepare a regular plate
Weigh 280 g of flour, 4 g of baking powder, 100 g of almonds and 70 g of candied fruit. Prepare a baking tray of at least 30 x 30 cm and two sheets of baking paper. The leckerlis are cooked into plates and then cut; balls should not be shaped.
Hedge the inclusions
Chop almonds with a knife in pieces of 3 to 5 mm. Cut the candied fruit so finely. Keep an identifiable texture, without turning everything into dough: this allows a regular distribution in small rectangles.
Heat honey and sugar
In a saucepan, heat the 200 g of honey and 100 g of brown sugar, stirring until the sugar has partially dissolved. Remove as soon as the mixture is fluid; do not caramelize it. Add cinnamon and cloves, then mix.
Fruits and lemon
Almonds, candied fruit and 30 ml of lemon juice in warm honey. Stir with a solid spatula, scraping the bottom. Leave to cool for 5 minutes: the mixture must remain malleable without being hot.
Gather the dough
Mix the flour with the baking powder and then add to the honey mixture twice. Work in the spatula and finish with the hands when the temperature allows. The dough is firm and sticky; do not add liquid at random.
Roll between two sheets of baking paper
Place between the two papers and spread in rectangle of 25 x 30 cm by about 7 mm. Check the thickness at the four corners. Gently remove the paper from the top and place the whole on the plate.
Let it rest covered
Cover without contact and leaves for 8 hours in a cool room, or overnight in the refrigerator. This rest firms the plate and lets the aromas spread. If you're refrigerating, let it cook for 20 minutes before cooking.
Cuis briefly
Preheat the oven to 190 °C, conventional oven setting (no fan). Cuis 12 to 15 minutes halfway up. The edges should be slightly golden and the center taken but still flexible. Prolonged cooking quickly hardens this honey paste.
Prepare the lemon icing
Mix 70 g of icing sugar with 15 ml of lemon juice. Stir to dissolve the small lumps. The icing should form a thin, spreadable layer; it is not a thick cream.
Ice out of the oven
Place the hot plate on a protected surface. Immediately spread the icing with a brush or spatula over the entire surface, in a thin layer. Let stand 5 minutes before cutting to avoid moving too fragile dough.
Cut the rectangles
With a large knife, cut 30 rectangles of about 5 x 5 cm, pressing vertically rather than sawing long. Move them on a wire rack with a spatula. Irregular edges remain edible and do not require additional decoration.
Let cool and store
Wait at least 1 hour and then store in an airtight box. The texture is dense and slightly firm, not that of an aerial cake. Keep 5 days in a dry room; separates the layers with baking paper.
Conservation. Store 2 days in an airtight box, after full cooling. Freeze in portions for up to 1 month for longer storage.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Respect the texture
Stop mixing, lifting or cooking at the mark described in the step by step. The indicated time remains an estimate: the temperature of the room and the power of the oven can change it.
Packs only cold
Let the indicated cooling finish before stowing. A box closed too early traps the steam and softens the surface.
Questions Before You Start
Why does the dough wait for one night?
The 8-hour rest in the cool leaves the flour hydrate and firms the dough with honey. Bring it briefly to room temperature if it resists the roller too much.
When should the leckerlis be cut?
Cut out the still lukewarm plate after the fine icing. Once cold, it becomes firm and breaks more easily under the knife.
Does this version contain kirsch?
Nope. It uses lemon juice in the dough and icing. It is a homemade adaptation to honey, almonds and candied citrus.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.