Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup finely chopped hazelnuts
- 1/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons granulated sugar
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually beat in the dry ingredients until just blended. Add the buttermilk and mix until just combined. Fold in the hazelnuts.
5. Drop the dough by tablespoonfuls onto the prepared baking sheet.
6. In a small bowl, mix together the brown sugar, ground cinnamon, and granulated sugar. Sprinkle the mixture over the cookies.
7. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 140
Fat: 6 g
Carbohydrates: 19 g
Protein: 2 g
Substitutions for Ingredients:
- Unsalted butter can be used in place of the salted butter.
- Almond milk can be used in place of the buttermilk.
- Chopped almonds can be used in place of the chopped hazelnuts.
Variations:
- For a sweeter cookie, add 1/4 cup of white chocolate chips to the dough.
- For a spicier cookie, add 1/4 teaspoon of ground ginger to the dry ingredients.
- For a more decadent cookie, drizzle melted white chocolate over the cooled cookies.
Tips and Tricks:
- For best results, use fresh ingredients.
- Be sure to measure the ingredients accurately for best results.
- Allow the cookies to cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a preheated 350 degree F (175 degree C) oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
- Arrange the cookies on a plate with a drizzle of melted white chocolate.
Garnishes:
- Powdered sugar
- Melted white chocolate
Pairings:
- Hot cocoa
- Vanilla ice cream
Suggested Side Dishes:
- Fresh fruit
- Yogurt
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of buttermilk to the dough.
- If the cookies are too crumbly, add an extra egg to the dough.
Food Safety Advice:
- Store the cookies in an airtight container at room temperature.
- Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
Berner Haselnusslebkuchen are a traditional Swiss cookie, originating in the city of Bern. The cookies are usually served during the Christmas season.
Flavor Profiles:
Berner Haselnusslebkuchen have a sweet and nutty flavor, with hints of cinnamon and nutmeg.
Serving Suggestions:
Berner Haselnusslebkuchen are best served with a cup of hot cocoa or a scoop of vanilla ice cream.
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Region: German