for 35-40 pieces
250 g lime blossom honey
150 g sugar
1 tbsp ground cinnamon
1 pinch of clove powder
1 pinch of ground nutweg
50 g almonds
50 g hazelnuts
350 g wheat flour
zest of 1 lemon
125 g candied lemon and orange peel
10 ml Kirsch liqueur
75 g sugar
50 ml Wasser
Bring honey with sugar, cinnamon, clove powder and freshly grated nutmeg to boil.
Chop almonds and hazelnuts and cut candied fruits in cubes. Give flour and lemon zest into a bowl, add the honey mixture and mix briefly. Add the nuts, lemon and orange peel and mix well. Add the cherry and knead quickly. Roll out the still warm dough 1 cm thick into a rectangle (between two baking paper sheets) and allow to rest for 1 hour covered with clingfilm.
Bake in the preheated oven at 215 °C for about 10-15 minutes. Immediately cut the dough into a 5x3.5 cm rectangles on about two thirds.
For the glaze cook sugar and water for a long time. The glaze must become white after drying.
Coat the Läckerli with hot glaze and cut it apart.
Basler Läckerli is a dry hard pastry. For softer Läckerli leave these in a covered tin can with a cut apple for 1-2 days.