Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.
A Swiss-born Holiday staple
Leckerli cookies originally hail from Switzerland, but they are also very popular in Alsace around Christmas time, where you can find them in most bakeries and market stalls. So much so, they are part of what Alsatians call “Bredeles”, their local Christmas cookie “trays”, which also usually include Speculos cookies, chocolate-coated Spritz, butterbredele, Linzer cookies, and so much more!
The more you wait, the better they will taste.
These Leckerli cookies are easy to make but require time and patience. The dough needs to rest at least overnight, ideally 2 or 3 nights (some people wait even longer – up to 1 week). This time allows all the flavors from the spices, honey and citrus peels to blend and develop. This also initiates a fermentation process, which lends distinct flavors to these cookies. So the more you wait, the better they will taste!
As for their texture, this recipe will give you a chew that slightly sticks to your teeth, but with a crisp bottom. Some people like them really chewy and soft, some prefer them very crisp. I like them right in middle.
How to make these Spiced cookies with Candied Citrus Peels and Almonds (Leckerli)
The recipe starts with warming up the honey, sugar, lemon zest and spices all together in a sauce pan. This dissolves the sugar and allows the development of the flavors of the spice. The Kirsch, sliced almonds and citrus peels are then added and stirred to coat.
In a separate bowl, the flour gets mixed with the salt and baking soda. You then add the honey mixture to these dry ingredients and stir to combine. The dough should be quite thick and hard to stir. When fully combined, it should come together into a rough ball, like a pie dough.
After chilling the dough one hour, you roll it out into a large square and cover it again to rest for 1 to 3 days. Remember, the more you wait, the better they will taste. But to give you an idea, the Leckerli cookies that are pictured here have rested overnight – and were still very delicious.
After this resting time, the large square of dough gets baked and then generously brushed with a glaze made of icing sugar, kirsch and water.
When completely cooled and the glaze has set, you can finally cut the large square into smaller squares and enjoy.
Cooking notes :
- This recipe includes several spices that need to be ground (ie. cinnamon, clove). Using a spice grinder will make much it easier for preparing the spice blend.
- Kirsch is traditionally used in the Leckerli recipe, which gives lovely cherry notes. As a substitute if you’re not fond of Kirsch, you can use rum.
- Before cutting the biscuits, brush your cutting knife lightly with a neutral oil. This will prevent the knife from sticking to the candied peels and make cleaner cuts. The four end pieces (four sides) of the large square tend to be very crunchy/tough, while the inside is chewy and tender. I like to trim these ends off (I remove about ½-1 inch all around), but you can keep them if you wish.
I hope you’ll love these Spiced cookies with Candied Citrus Peels and Almonds (Leckerli) as much as I do! They are a staple to make for the Holidays, to have on-hand for hosting, and to include in a cookie swap.
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Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!
51 comments
Dear Audrey ! You bring so lovely memories back when the weather was normal and we were skating and skiing in the open and then had a slice ( or two, or more ) of such amazing treat in Alps , followed with hot tea …. I have printed this beauty and will have it with grog now 🙂 🙂 🙂 Thank you so very much, dear !
Thank you so much, enjoy!
Hi….need help with the measurement of this….
After resting and rolling to a 12”x12”, my dough is DEFINITELY not 1” thick! Maybe more like 1/2”. Am I missing something? Hoping to bake off in the morning and take out of town to guests!!
Hi Cam! This is a good question. I would say try to focus more on the thickness of your dough square (it should be more around 3/4 to 1 inch thick) rather than the 12×12 dimensions. Looking back at my step by step photos, 3/4 inch is probably more accurate. If too thin, the dough square will likely overbake and end up too crisp. I hope this helps!
I had the same experience. 12 x 12 is going to make the bars way too thin. I will make mine about 3/4″, as you suggest. The dough smells phenomenal, and I cannot wait to bite into one.
Thank you for your feedback Judith!
Are these cookies freezable after baking?
Yes they are, for up to 2 months I would say. Since they are iced, they should be stored in layers (in a container) with parchment between the layers so the icing doesn’t stick.
For thawing them, take them out and let them sit at room temperature. You could also gently re-heat them at 275F for about 5-10 minutes, to replicate that freshly-baked texture.
I hope this helps!
Your recipes look delish! Look forward to trying the few that I have seen so far, and am a new subscriber to your newsletter,
Thank you Dawn, welcome and happy cooking!
Thanks for posting this recipe. The dough smells amazing and I’m trying to wait the full 3 days before baking it off to build flavor. It was the perfect use for leftover candied citrus from making stollen!
Amazing, thank you!
I ended up refrigerating the dough for about 5 days, and they still turned out wonderfully 🙂 I rolled it to about 3/4” and didn’t worry about the size of the whole. I made the icing glaze with a little lemon juice and rum, and I cut the bars in small triangles. Thanks for this delicious recipe 🙂
Amazing, thank you Gillian!
[…] FYI: If you’re interested in making this Swiss Christmas cookie, you can find the recipe here on P…. […]
I couldn’t wait not even for an hour to bake them. I did however use a lot more spices and they turned out perfect. I will make them again. Hopefully I will be able to let the dough rest for 5 days before baking it.
Veronika, you made the correct decision increasing the spice if you didn’t allow the dough to rest 3+ days. The resting time really brings out those flavors. If you enjoyed them, I suggest trying (if you can) the longer rest time. But regardless, thanks for the feedback and I’m so glad you enjoyed them!
Hi Audrey, Yesterday I made your Classic French Spiced Bread and I have just made the dough for your Leckerli recipe. I am about to make the Chestnut Cream Cake now too. Every single recipe I have made of yours has been delicious and I have made many, savory and sweet. Thank you so much for your excellent recipes and great instructions, you are fantastic!
That is so very kind of you to say, Kathleen. Comments like these are very much appreciated, and it’s good to know you’re trying more than one recipe! I hope they all continue to turn out for you!
Thank you for your recipe. I baked these today after a 2 day sit in the refrigerator. I made my own candied citrus and used the syrup from high quality cocktail cherries (diluted by 1/2 with water so it wouldn’t be too sweet) for the Kirsch. Rolled them out 9.5 x 9.5 to reach 3/4″ thickness. Very good with a unique flavor profile and texture. Will be a nice addition to my cookie plate this Christmas.
Oh, wow, that sounds absolutely amazing. Making your own candied citrus really is impressive. I am so glad you enjoyed the recipe and got to make it your own, quite literally!
Each Christmas I make candied citrus peel. This year I had beautiful ruby red grapefruit but didn’t have time to make the candied peel until mid-January — which means not as many people to help eat it. In looking for a recipe that included candied grapefruit peel, I discovered your Leckerli recipe. This is a keeper!!! For all the Dresden stollen, British fruitcake, luxurious sugar plum, and spiced-everything lovers, THIS is the recipe for you. Thank you so much!
Wow, thank you so much for the kind words, Ruth. So amazing that you candy your own citrus peels – it really does make a difference in the final product, don’t you think? Even more thrilled they got to star in this delicious recipe. So glad you enjoyed it and hope it brings joy for years to come!
Do you think you could use almond flour instead of AP flour to make them gluten free?
Hello, Kelly. Unfortunately I’ve never used anything but AP flour for this recipe, but my head tells me “no” to almond flour. I love subbing almond flour sometimes, but this recipe I feel it might not work. Or at least not 100% almond flour. I’d probably suggest a gluten-free flour, like King Arthur’s, which many readers rave about. Or a 50/50 between King Arthur (or other brand) and almond flour.
If you try, please let me know the results… I’d really appreciate it!
Audrey, I’m dying to make this recipe. Is there a secret to making candied citrus peels? It’s not in the recipe.
Hello, Bob. I can honestly tell you that I very rarely have made my own candied citrus peel, as France has it so readily available, in good quality.
That being said, The Daring Gourmet website has a recipe that I’ve tried and really enjoyed. It should serve you well. Hope this helps!
Hi, can I skip the kirsch as I am allergic to alcohol? Thanks
Hello, Dayang. So, the short answer is yes, you can omit the kirsch. The longer answer is that it does add a complexity and depth of flavor to the dish, that will obviously go missing in its absence. If you happen to have cherry extract, use a touch of it in its place. If not, don’t worry… The cookies still pack plenty of warm, delicious flavors with the spices. It’ll still turn out delicious.
Can i skip the citrus peels?
It’s a fairly significant part of the cookies, but sure! If you’re not a fan of citrus peel, replace with more almond or nuts. It will change the texture of the Leckerli as well, as it’ll lack the “chew”, so just be aware of this! Happy baking!
[…] 4. Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli) […]
I encountered this beautiful recipe and your website in a search for good quality candied citrus peels.
Do you have a favorite brand and source? Nothing in local grocery stores is worth using.
I have heard that Spanish and Italian products are very good. Any suggestions?
As soon as I acquire an excellent candied peel, I will try this recipe!
Thank you kindly,
Julia
Hello, Julia. Thanks for the question, and appreciate the kind words.
So, when living in Canada, I can honestly say I had trouble finding the same quality candied fruits that I was used to from home and in Europe. They were still good, but I had a certain taste and texture I was used to. A local Italian grocer carried some candied fruits that worked out wonderfully. I don’t remember the brand, but I can say with reasonable certainty that most candied fruits from Spain, Italy or France will serve you quite well. Good luck and would love to know what you think when you acquire the goods!
What is the texture of the dough supposed to look like? Mine came out thick but very sticky? I followed the measurements for weight.
Hello, Anita! If you did it by weight, I am nearly certain you have the correct texture. Thick it definitely is and with the ingredients involved, sticky-ish too! Hope you’ll enjoy the Leckerli, I’m preparing myself for the season as well! Can’t wait!
Thank you for this recipe! I have just glazed my batch (I used luxardo cherry liqueur instead of kirsch as I had on hand). Just wondering how long these will keep for? Should I freeze some if I want to have them at Christmas (3 weeks away)?
Thank you so much, Kate… Did you happen to give one a taste? What did you think?
As for keeping them, my advice is for up to 2 months. Since they are iced, they should be stored in layers (in a container) with parchment between the layers so the icing doesn’t stick. For thawing them, take them out and let them sit at room temperature. You could also gently re-heat them at 275F for about 5-10 minutes, to replicate that freshly-baked texture.
Enjoy!
How did it taste with the Luxado cherry liqueur? I can’t find Kirsch at my ABC store so trying to figure out a good substitute. Thanks!
They tasted great with the Luxardo Cherry Liqueur!
I made the leckerli this morning, and while the taste seems good, the cookies seem underbaked and too soft to me. I can’t put them back in oven as they are already glazed, but in the future I will rely on your instructions to bake “until golden” rather than relying on the clock. Perhaps they will firm somewhat after storing. Thank you for the recipe! I will try again.
Hello Alice, and thank you for taking the time to review. I do think that the cookies might actually firm a bit with time, but yes… You nailed it. Every oven is a little bit different and some require less or more time – there’s just no way to know. That said, the taste will surely be there and for the future you know your oven seems to need a little extra time to deliver the heat. A very happy holiday to you and yours 🙂
Audrey, these leckerli are so flavorful and delicious. I let mine rest in the fridge for two full days and they’re just cooling on the rack. I had to try them, so cut off one crunchy side. DELISH!
(And I could drink the icing!)
Thank you so much for the recipe!
Thrilled for you Gayle! These Leckerli really are something special at the holiday time, and it obviously sounds like you nailed the recipe. Enjoy them!
This recipe sounds amazing! Would it work with dried fruit instead of almonds? – we have a nut allergy sufferer in the family so I can’t use the almonds, unfortunately 😞
The traditional recipe definitely has almonds, but in cases like this, I don’t see why not! It’s be a very fruit forward taste, which isn’t a bad thing by any means. Just be aware the flavor of the leckerli will obviously change a bit, with the lack of nuttiness, but I think they’d still be quite delicious!
Hi, Audrey! This recipe looks incredible, and I’m saving it to make for Christmas this year, but I’m allergic to alcohol and can’t even consume the amount remaining after baking a dough. Would you be able to recommend a suitable Kirsch or rum substitute for this recipe? I was thinking maybe a sour cherry or grape juice, maybe?
Thanks! 🙂
Hello Brigitte! Thanks for reaching out and bookmakring this for the holidays. While I haven’t myself used a substitute for this recipe, I think your idea of using cherry juice would be a good call. You still want that subtle flavor profile that a Kirsch would provide, but obviously without the alcohol. I guess if you could find a cherry extract that could work as well, but the amount to use without it being too overbearing would be unknown to me. I like your idea, and would go with the cherry juice, or a squeeze or two of Cherry contentrate, if you can find that anywhere near you (we had a farm near us that produced it, and was wonderful!).
My ONLY worry with concentrates and the juice, is the coloring. It may “stain” or alter the color of the cookies.
It would be great if you could update the text of the recipe to get rid of the 12×12 dimensions and just list the thickness. Mine were like 1/4 in thick at a true 12×12.
Thank you so much for this recipe! It was the something new that I added to my Christmas baking repertoire this year. For those questioning the size I actually did get about a 12×12 square that appeared to be 3/4 of an inch. I don’t know why other people are getting such a thin slab. The mixed candied peel that you find in tubs on grocery store in dial caps at Christmas is what I used with a few raisins thrown in. Hubby actually bought me Kirsch for this recipe. The pepper in the recipe adds a bold touch, they are chewy and moist and cutting them in 1 in squares is quite enough of a mouthful so they really do go far on cookie gift plates. Although because of their moistness I would not package up cookie plates except right before delivery because these soften up the more crisp cookies.
Merci, Harriet! So glad you dove into these amazing little morsels of Christmas. They really are the one thing that just screams holidays for me above anything else. So glad you enjoyed them, and I hope the recipients of your gifts will enjoy them just as much.