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Berner Haselnusslebkuchen

4 from 2 votes
Print Recipe Pine Recipe
Race: Candy/Biscuit
Kitchen: Switzerland
Ingredients Method

Ingredients
  

  • 150 g of ground hazelnuts
  • 75 g ground almonds
  • 300 g sugar
  • ½ tsp cinnamon
  • 60 g orange peel and zest of half a lemon
  • 100 g of honey
  • 1 tbsp of kirsch
  • 1 egg white

Method
 

  1. Mix the hazelnuts, almonds, sugar and cinnamon in a bowl
  2. Chop orange peel and lemon peel. Add.
  3. Stir in honey, kirsch, and egg white until stiff.
  4. Knead the dough into a ball. Roll it out to 7 mm (maximum) on powdered sugar.
  5. Cut out small rectangles (or keep a large rectangle) and arrange on a buttered baking sheet (or on baking paper).
  6. Let dry overnight.
  7. Bake for 10-15 minutes in the middle of the oven preheated to 180°C.
  8. Decorate as desired (icing: 50 g confectioners' sugar and 1⁄2 tbsp water.)