Basler Läckerli are traditional Swiss honey-spice biscuits from Basel, made with honey, almonds, candied citrus peel and aromatic spices. Today, they are produced by various manufacturers and bakeries, while Jakob’s Basler Leckerly is the only historic Basler Läckerli manufactory still in existence, preserving recipes from four centuries.

Their evolution reflects Basel’s history as a European trading and industrial city. The 18th-century Honey Leckerly was simpler, without citrus peel and flavoured only with cinnamon. Expanding trade and industrialisation enabled the richer 19th-century Classic Basler Leckerly, with citrus peel, complex spices and its characteristic sugar glaze. Fittingly, until 1895 Jakob’s Basler Leckerly stood at Schneidergasse and Imbergässlein – Basel’s historic spice lane, named after ginger.

Four centuries can still be tasted today: Honey Leckerly represents the 18th century, Classic the 19th, Schoggi Leckerly the 20th and Grand Cru Schoggi Leckerly the 21st. Mandel Leckerly, made with more than 50% almonds and without flour, adds another speciality.

Jakob’s Basler Läckerli have received recognition since the 19th century. They were named best Basler Läckerli in a 2016 blind tasting by the Basellandschaftliche Zeitung and won the Tradition Award at Basel’s Genusswoche in 2021. The Grand Cru Schoggi Leckerly Sel des Alpes received the Innovation Award in 2025, while Jakob’s tins won Swiss Packaging Awards in 2020 and 2024.

Known for their rich honey flavour, soft bite and fruity-spicy finish, Basler Läckerli are enjoyed with coffee or tea, traditionally with Hypokras around New Year, and were even recommended with Champagne in the 19th century.