Comments on: Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)

By: Audrey

Audrey — Fri, 26 Dec 2025 08:05:41 +0000

In reply to Harriet. 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.

By: Harriet

Harriet — Thu, 25 Dec 2025 15:10:47 +0000

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.

By: Liz

Liz — Sun, 14 Dec 2025 15:43:45 +0000

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.

By: Audrey

Audrey — Sat, 18 Oct 2025 13:48:54 +0000

In reply to Brigitte.

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.

By: Brigitte

Brigitte — Fri, 17 Oct 2025 22:44:16 +0000

In reply to Audrey.

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! 🙂

By: Audrey

Audrey — Sat, 24 May 2025 06:48:07 +0000

In reply to Dee. 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!

By: Dee

Dee — Fri, 23 May 2025 12:56:18 +0000

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

By: Kate

Kate — Mon, 23 Dec 2024 02:07:26 +0000

In reply to Katrina. They tasted great with the Luxardo Cherry Liqueur!

By: Audrey

Audrey — Sat, 21 Dec 2024 07:37:07 +0000

In reply to Gayle. 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!

By: Gayle

Gayle — Fri, 20 Dec 2024 15:56:16 +0000

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!