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 ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup finely chopped hazelnuts
- 1/2 cup white chocolate chips
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a separate bowl, beat together the sugar, oil, eggs, honey, and vanilla extract until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chopped hazelnuts.
6. Drop the batter by tablespoonfuls onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes, or until golden brown.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until melted and smooth.
10. Drizzle the melted white chocolate over the cooled cookies.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 120 per cookie
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour: Can be substituted with almond flour or gluten-free flour.
- Vegetable oil: Can be substituted with melted coconut oil.
- Honey: Can be substituted with maple syrup or agave nectar.
Variations:
- Add 1/2 cup of dried cranberries or raisins for a fruity twist.
- Add 1/4 cup of cocoa powder for a chocolatey flavor.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- If the cookies spread too much while baking, chill the dough before baking.
- To ensure even baking, rotate the baking sheet halfway through baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
- Arrange on a platter with fresh berries and mint leaves.
- Place in a decorative tin for gifting.
Garnishes:
- Sprinkle with powdered sugar.
- Top with chopped hazelnuts.
Pairings:
- Serve with a cup of hot tea or coffee.
- Enjoy with a glass of cold milk.
Suggested Side Dishes:
- Serve with a fresh fruit salad.
- Enjoy with a bowl of yogurt and granola.
Troubleshooting Advice:
- If the cookies are too dry, add a few tablespoons of honey or maple syrup to the batter.
- If the cookies are too soft, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to store the cookies in an airtight container to prevent them from going stale.
- Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
Berner Haselnusslebkuchen is a traditional Swiss cookie that has been enjoyed for centuries. It is made with honey, hazelnuts, and spices, and is often served during the Christmas season.
Flavor Profiles:
This cookie has a sweet and nutty flavor with hints of cinnamon, nutmeg, and ginger.
Serving Suggestions:
- Serve as an after-dinner treat.
- Enjoy as a snack with a cup of coffee or tea.
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Region: German