Leckerlis with fruits from Alsace
A refined cocktail of raisins, persipan and orange peel offers a harmony of flavours that is complemented by a touch of hazelnut, for a woody and light aftertaste!
Leckerli means delicious little thing, and not for nothing! A Swiss speciality recognised since the Middle Ages, these gingerbreads are a Christmas tradition but nothing prevents us from eating them all year round!
Why are they so good? It's surely a matter of patience, because the dough rests not for a few hours, but for 3 days. This gives plenty of time for the aromas of honey and spices to develop and mingle, but also for fermentation to begin to give it such an extraordinary taste!
Fortwenger, traditional Alsatian house
All the products of the House of Fortwenger, cakes as well as gingerbread, are made by pastry chefs in its workshops in Alsace, in Gertwiller, the gingerbread capital nestled in the pre-Vosgian hills or in Ensisheim, at the foot of the Grand Ballon des Vosges.
Sugar, wheat flour (gluten), 16% raisins, 13% persipan (apricot kernels, sugar, invert sugar syrup) 6% candied orange peel (glucose-fructose syrup, sugar, orange peel, acidity regulator): citric acid) 3% hazelnuts, butterfat (milk), whole egg powder, potato starch, flour sugar, humectants: sorbitol, glycerol, spices, natural flavour, salt, thickener: gum arabic, raising agent: sodium hydrogen carbonate.
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