Berner Haselnussleckerli
Source of Recipe
Internet
List of Ingredients
Swiss Hazelnut Christmas Cookies
Yield: 4 Servings
12 oz hazelnuts, roasted, skins removed, and finely ground
12 oz blanched almonds, finely ground
1 lb sugar
3 1/2 oz mixed peel, finely minced
1 ts cinnamon
grated rind of one lemon
2 tb apricot jam
4 egg whites, lightly beaten
Recommended equipment: carved wooden molds, or, if unavailable,
decorative cookie cutters
Combine the ground hazelnuts and almonds with the other ingredients
in a mixing bowl. Mix together well. The dough will be very moist
and soft but should gold together. Wrap in plastic cling film /
Saran wrap and leave at room temperature overnight.
The next day, roll out the dough 3/8 inch thick on a board sprinkled
lightly with granulated sugar. Dust a decorative wooden mold and
the sough lightly with icing sugar / confectioner's sugar. Press
the mold repeatedly into the dough. Brush off the excess sugar.
Separate the cookies with a sharp knife. If using cookie cutters,
cut out decorative shapes as desired. Place on a buttered and
floured baking sheet. Allow to dry at room temperature for several
hours.
Preheat the oven to 300 F / 160 C. Bake, one sheet at a time, in
the middle of the oven for 20-30 minutes or until golden and
relatively dry. Loosen the cookies from the baking sheet with a
metal spatula as soon as you have taken them out of the oven.
Allow to cool on the baking sheet for several minutes before removing
them to a wire rack. When cool, store in airtight tins.
Recipe
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