These biscuits have been made in Switzerland for hundreds of years. The combination of honey, nuts, cinnamon, orange/lemon peel and Kirsch gives them a unique, delicious flavour. They tend to be a bit tough and a challenge for fillings, specially when cooked longer and darker for more flavour; so distribute them with a disclaimer.





Average: 4.1 (5 votes)


400g honey
400g sugar (caster dissolves quicker)
18g cinnamon (2 tbsp)
150g almonds (chopped in blender or ground)
150g hazelnuts (chopped in blender or ground)
150g candied orange or lemon peel (chopped smaller in blender with a pinch of flour)
550g self raising flour
150ml Kirsch

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Boil honey, sugar and cinnamon until dissolved. Remove from heat.

Mix in almonds and hazelnuts, candied orange or lemon peel and 1/2 the flour. When combined, add the remaining flour and Kirsch. Knead until well mixed.

Let mixture cool down (about 15 mins) and divide into 4 portions on a well floured bench and shape into oblong blocks. Roll out mixture into slabs about 6-8mm thick, keeping top and bottom well floured.

Place slab onto buttered upturned baking tray and bake at 190°C for about 15-20 minutes or until browned.

Cut into 4cm square pieces with pizza wheel while hot.

Place on rack to cool and store in airtight container.