Berner haselnusslebkuchen, or Swiss hazelnut gingerbread cookies, are a true delight, especially popular during the Christmas season. Imagine biting into a crisp, yet chewy cookie bursting with the rich aroma of roasted hazelnuts and warming spices. These cookies are not overly sweet, making them the perfect treat to enjoy with a cup of tea or coffee on a chilly afternoon. Today, we’ll embark on a journey to recreate these delightful treats in the comfort of your own kitchen. Don’t worry, the process is easier than you might think, and the results are guaranteed to impress.
Let’s Gather Our Ingredients:
For this baking adventure, we’ll need the following ingredients:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (100g) confectioners’ sugar, plus extra for dusting
- 1 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (115g) unsalted butter, softened
- 1 teaspoon honey
- 1 teaspoon grated lemon zest
- 1 cup (100g) finely chopped toasted hazelnuts
- 1/4 cup (60ml) milk
Optional ingredients:
- 1/4 cup candied lemon peel, finely chopped
- 1/4 cup candied orange peel, finely chopped
Pro Tip: Toasting the hazelnuts beforehand enhances their flavor. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 10-12 minutes, or until fragrant.
