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 ground cloves
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup chopped hazelnuts
- 1/2 cup raisins
- 1/2 cup candied orange peel
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
5. Beat in the eggs, one at a time, then add the vanilla extract and honey.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Stir in the hazelnuts, raisins, and candied orange peel.
8. Drop the dough by tablespoonfuls onto the prepared baking sheet, about 2 inches apart.
9. Bake for 12-15 minutes, or until golden brown.
10. Let cool on the 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°F (175°C)
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per serving):
Calories: 130
Fat: 5 g
Carbohydrates: 19 g
Protein: 2 g
Substitutions for Ingredients:
- Butter: Can be substituted with coconut oil or vegan butter.
- Granulated sugar: Can be substituted with coconut sugar or maple syrup.
- Eggs: Can be substituted with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Variations:
- Add 1/2 cup of chopped almonds or walnuts.
- Substitute the raisins with dried cranberries or apricots.
- Add 1/2 teaspoon of ground ginger for a spicier flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a cookie scoop to drop the dough onto the baking sheet for even-sized cookies.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a preheated 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
Serve on a platter with a selection of other cookies.
Garnishes:
Dust with powdered sugar before serving.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a glass of cold milk or a scoop of ice cream.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of honey or maple syrup to the dough.
- If the cookies are too soft, bake for an additional 2-3 minutes.
Food Safety Advice:
- Store in an airtight container at room temperature.
- Do not leave out at room temperature for more than 2 hours.
Food History:
Berner Haselnusslebkuchen is a traditional Swiss cookie that has been around since the 19th century. It is a popular treat during the holiday season.
Flavor Profiles:
This cookie has a sweet and nutty flavor with hints of cinnamon, nutmeg, and cloves.
Serving Suggestions:
Serve as an after-dinner treat or as a snack with a cup of coffee or tea.
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Region: Swiss