Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup honey
- ½ cup chopped hazelnuts
- ½ cup chopped almonds
- ½ cup chopped walnuts
- ½ cup chopped candied orange peel
- ½ cup chopped candied lemon peel
- ½ cup raisins
- ½ cup chopped marzipan
Special Equipment Needed:
- Stand mixer
- 2 large baking sheets
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, and salt.
3. In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and honey.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Add the hazelnuts, almonds, walnuts, candied orange peel, candied lemon peel, raisins, and marzipan and mix until just combined.
6. Divide the dough in half and roll out each half on a lightly floured surface to a thickness of about ¼ inch (6 mm). Cut the dough into desired shapes and transfer to the prepared baking sheets.
7. Bake for 12-15 minutes, or until golden brown. Let cool completely before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 3g
Substitutions for Ingredients:
- All-purpose flour: You can use whole wheat flour or gluten-free flour blend instead.
- Butter: You can use vegan butter or coconut oil instead.
- Light brown sugar: You can use coconut sugar or granulated sugar instead.
- Eggs: You can use flax eggs or applesauce instead.
- Honey: You can use maple syrup or agave nectar instead.
- Hazelnuts: You can use pecans or walnuts instead.
- Almonds: You can use cashews or macadamia nuts instead.
- Candied orange peel: You can use dried cranberries or raisins instead.
- Candied lemon peel: You can use dried apricots or dates instead.
- Marzipan: You can use almond paste or nut butter instead.
Variations:
- You can add other dried fruits such as cherries or blueberries.
- You can add other spices such as ginger or allspice.
- You can add other nuts such as pistachios or peanuts.
Tips and Tricks:
- Make sure to use softened butter, not melted butter.
- Make sure to roll the dough out evenly to ensure even baking.
- Make sure to cool the cookies completely before serving.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a preheated 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
- Serve the cookies with a dusting of powdered sugar.
- Serve the cookies with a dollop of whipped cream.
- Serve the cookies with a drizzle of melted chocolate.
Garnishes:
- Powdered sugar
- Whipped cream
- Melted chocolate
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Smoothie
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of honey or maple syrup.
- If the cookies are too crumbly, add a tablespoon of melted butter or coconut oil.
Food Safety Advice:
- Make sure to wash your hands before handling the dough.
- Make sure to use a clean work surface and utensils.
Food History:
Berner Haselnusslebkuchen is a traditional Swiss cookie, originating in the city of Bern. It is a type of lebkuchen, which is a type of German gingerbread.
Flavor Profiles:
This cookie has a sweet and nutty flavor, with hints of cinnamon, nutmeg, cloves, and cardamom.
Serving Suggestions:
- Serve as a snack or dessert
- Serve with a cup of coffee or tea
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Region: German