Traditional Basel Spice Cookies with Honey and Almonds
These traditional Swiss spice cookies from Basel combine honey, warming spices, and candied orange peel into dense, chewy bars that improve with age. The dough requires minimal liquid to achieve the characteristic firm texture that softens beautifully after a week of storage. Perfect for holiday gifting or enjoying with coffee, these aromatic cookies showcase the classic blend of cinnamon, cloves, cardamom, and nutmeg that defines authentic Baseler Leckerli. Unlike softer spice cookies, these maintain their structure while developing complex flavors during the aging process.
Ingredients
- 4 ½ cups flour
- 1 tablespoon cinnamon
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground cardamom
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup honey
- ½ cup sugar
- 2 tablespoons water
- ½ cup unblanched slivered almonds
- ½ cup candied orange peel, chopped
- ½ lemon zest, grated
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Line 2 baking sheets with parchment
- 3
Sift together flour, cinnamon, cloves, cardamom, nutmeg and baking soda
- 4
Combine honey, sugar and water in small saucepan
- 5
Heat mixture over low heat until honey melts without boiling
- 6
Transfer to mixer bowl with dough hook and let cool slightly
- 7
Add sifted flour mixture, almonds, orange peel and lemon zest
- 8
Mix until heavy, sticky dough forms, adding water sparingly if needed
- 9
Spread dough 1/2 to 1 inch thick on baking sheets forming 3 rectangles about 8 x 9 inches
- 10
Bake for 20 minutes until tops turn medium brown
- 11
Remove and immediately brush tops with glaze
- 12
Cool for 10 minutes then cut into 1 x 3-inch bars or diamond shapes
- 13
Transfer to racks to cool completely
- 14
Ice with simple sugar glaze
- 15
Store in airtight containers with wax paper between layers
- 16
Let rest at least 1 week before serving
Tips
Resist adding extra water to make dough easier to handle as this impairs the final texture of the cookies.
Age cookies for at least one week in airtight storage to develop proper flavor and texture before serving.
Brush glaze immediately after baking while cookies are still warm for best adhesion and appearance.
Good to Know
Store in airtight containers with wax paper between layers for several weeks
Must be made at least 1 week ahead to develop proper texture and flavor
Serve at room temperature with coffee or tea
Common Mistakes
Avoid boiling the honey mixture to prevent bitter taste.
Do not add excess water to dough or cookies will be too soft.
Wait full week before serving or texture will be too hard.
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
How long do these cookies keep?
Properly stored in airtight containers, these cookies keep for several weeks and actually improve with age as flavors develop and texture softens.
Can I make the dough by hand?
Yes, but mixing by hand is labor intensive due to the heavy, sticky nature of the dough. A stand mixer with dough hook is recommended.
What if my dough seems too dry?
Add water very sparingly, just a spoonful at a time. The dough should be sticky and heavy, not smooth or easy to handle.