Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped candied orange peel
- 1/4 cup honey
- For the glaze:
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In the bowl of a stand mixer, beat together the sugar, oil, eggs, and vanilla extract until light and fluffy.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the hazelnuts and candied orange peel.
6. Drop the dough by the tablespoonful onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Meanwhile, make the glaze. In a small saucepan, combine the orange juice, sugar, and cinnamon. Bring to a boil and cook for 1 minute.
9. Remove the cookies from the oven and brush with the glaze. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information (per serving):
Calories: 140
Fat: 6g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients:
- Vegetable oil can be substituted with melted butter or coconut oil.
- Candied orange peel can be substituted with chopped dried apricots or raisins.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add 1/2 cup of chopped almonds or walnuts for a nuttier flavor.
- Substitute the orange juice in the glaze with lemon juice for a tangier flavor.
Tips and Tricks:
- For a crispier cookie, bake for an additional 2-3 minutes.
- For a chewier cookie, bake for an additional 5-7 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with fresh orange slices and a sprinkle of powdered sugar.
Garnishes:
Garnish with a sprinkle of chopped hazelnuts or candied orange peel.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
If the cookies are too dry, add a tablespoon of orange juice to the dough.
Food Safety Advice:
Store in an airtight container and consume within 5 days.
Food History:
Berner Haselnusslebkuchen is a traditional Swiss cookie that is usually served around Christmas time.
Flavor Profiles:
This cookie has a sweet and nutty flavor with hints of cinnamon, nutmeg, and orange.
Serving Suggestions:
Serve as an after-dinner treat or as a snack with a cup of tea.
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Region: German