Confiserie Spruengli ★ 4.7
Founded 1836 on Bahnhofstrasse, 190 years in 2026. Luxemburgerli macarons, handcrafted chocolates, pralines, the canonical Zurich confectionery counter.
Worth the queue: Luxemburgerli
History
Tirggel are a Zurich speciality dating back to at least the 14th century, originally baked from a stiff dough of flour and honey pressed into elaborately carved wooden moulds depicting saints, animals and city landmarks. By the 16th century the moulds had become genuine art objects, kept by professional Tirggelbecker (Tirggel bakers) for generations, and the biscuit became the customary Christmas-season Zurich gift. The contemporary versions sold by Honold and Cafe Spruengli use the same recipe (flour, honey, spices, no fat, no leavening) and the same moulds, often medieval-era originals.
Common allergens: Gluten
Make it at home
Ingredients
- 250g good Swiss or wildflower honey
- 300g plain flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground anise seed
- 1/4 tsp ground cardamom
- 1/4 tsp grated nutmeg
- Zest of 1 lemon
- Pinch of fine salt
- Flour for rolling and a Tirggel mould (or any deeply carved wooden cookie stamp or a Springerle mould; can substitute with a textured rolling pin or a clean stamp)
Method
- Warm the honey in a small saucepan over low heat to about 60 degrees Celsius; it should be runny and warm but not hot. Off heat, whisk in the lemon zest and spices.
- Sift the flour and salt into a large bowl; pour in the warm honey and mix with a wooden spoon, then knead for 8 minutes by hand or 5 minutes in a stand mixer until you have a smooth, very stiff dough; it should feel like a firm pasta dough.
- Wrap in cling film and rest at room temperature for at least 24 hours (and up to 72 hours); the dough firms and matures, which is essential for the imprint to hold.
- When ready to bake, preheat the oven to 230 degrees Celsius (top heat or grill if possible).
- Roll the dough out on a floured bench to 2 to 3mm thickness (paper-thin).
- Dust the Tirggel mould (or stamp) with flour, press firmly into the dough so the pattern is sharp, then peel back the mould and cut around the imprint with a knife or biscuit cutter.
- Lay each tirggel on a parchment-lined baking sheet, leaving a small gap between (they barely spread).
- Bake for 4 to 6 minutes only; the top must turn deep golden but the imprint must stay clear. Watch them closely; over-baking turns them black, under-baking gives a chewy raw centre.
- Cool completely on a wire rack. The biscuit hardens as it cools and should snap cleanly. Store in an airtight tin for up to 2 months.
Tip from the editors. The dough rest is non-negotiable; without 24+ hours, the imprint blurs and the biscuit will not hold. A Springerle mould is the closest commercially available substitute for a Tirggel mould; both are sold by Swiss and German cookware suppliers.
Where to eat tirggel
Tirggel in Zurich
Cafe Spruengli ★ 4.4
Cafe Spruengli on Paradeplatz, opened 1836: hot chocolate, Luxemburgerli, croissants, salads, the most Zurich way to start a Sunday on Bahnhofstrasse.
Order: Hot chocolate with Luxemburgerli
Cafe und Conditorei 1842 ★ 4.3
The former Conditorei Schober, a 13th-century house spanning four floors. Run since 2019 by the Arbeitskette Foundation as Cafe und Conditorei 1842.
Worth the queue: Hot chocolate and cake
More cities are in research. Want tirggel covered somewhere specific? Tell us where you want to eat.