Fratelli Perata Winery

Julie Johnson Skar's Leckerli


Carol's mother's Scandinavian heritage shone through during the Holidays. Friends and family of all ages stopped by frequently. If they arrived unannounced, so much better the surprise of the reunion. Mom's traditional cookies were always abundantly available, ready for guests at any hour. While she typically paired her cookies with fresh coffee, we find these spicy Leckerli work well with Cabernet. They need to be made early, to have a couple weeks to ripen, or soften

1/2 c sugar
1/2 c honey
1 1/2 tsp cloves
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 oz candied orange peel
1 1/2 oz candied lemon peel
1 tsp baking soda
2 T cold water
grated rind of half a lemon
1 cup unblanched almonds, thinly sliced
3 cups sifted white flour

Combine sugar and honey in saucepan, bring to boiling over low heat. Remove from heat, add spices and peels which have been cut into small pieces. Dissolve soda in cold water and add to spice mixture. Add grated lemon rind, almonds and flour. Knead until well blended. These are very stiff, so do this by hand if you value your mixer. Roll dough on floured board into rectangular sheet 1/2 inch thick. Place on cookie sheet lined with heavy waxed paper. Bake in moderate oven, 325 degrees, about 30 minutes.

While leckerli is still warm, spread with syrup made with 1/2 c sugar and cup water, heated until it spins a thread, 238 degrees on a candy thermometer.

Cut leckerli into small diamonds.

When cold, pack in tin boxes to ripen. These will be very hard, and soften in about 2 weeks