The coffee in this recipe is subtle and complements the other ingredients. It does not stand out. What does stand out is how excellent your cup of coffee tastes with a leckerli on the side. The cookie does what a wedge of biscotti or panforte might. The texture is hard and slightly chewy, perfect for breaking and dipping.
"Basler Läckerli" are a very traditional Swiss sweet. The original ones are produced by the "Läckerli Huus" without coffee and raisins, but with candied orange and lemon. They're great and so they're rarely baked from scratch.
This recipe is a very liberal adaptation of the original. But the results don't taste like an experiment at all and are an incredibly flavorful treat with your very familiar cup of coffee.
Kaffee leckerli keep for a month and improve with age. —HCR
Preheat the oven to 350°F. Line the bottom of a round 10-inch tart pan with parchment paper. A removable base is helpful. Butter the sides and dust with flour.
Combine almonds, raisins, flour, baking soda and spices in a bowl.
Heat and stir honey, sugars and espresso until the sugar has dissolved.
Pour the warm honey mixture into the dry ingredients. Also add the 2 tablespoons of kirsch.
Stir or knead the dough to form a ball. Then let it sit for about 30 minutes.
Press into the tart pan and poke all over with a fork. Bake for 17 minutes.
While still hot evenly spoon the glaze from the second part of the recipe on top. Then use a good serrated knife to cut the leckerli dough into wedges while it is still warm and easier to slice nicely!
Store in a closed container for up to a month.
Whisk together 3 tablespoons of sugar and the coffee. Add another tablespoon if the glaze seems very thin.