Berner Haselnusslebkuchen Swiss Cake, Soft Spiced Hazelnut Cookies

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• 300 grams ground hazelnuts (roasted hazelnuts, finely ground)
• 150 grams medium-protein all-purpose flour
• 180 grams honey
• 100 grams granulated sugar
• 2 eggs
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tsp baking powder
• 1/4 tsp fine salt
• 150 grams powdered sugar for glaze
• 2-3 tbsp lemon juice for glaze
• 20 whole hazelnuts for garnish (optional)

👩‍🍳 Instructions

1. 1 Toast the hazelnuts briefly in a dry skillet until fragrant, let cool, then grind finely in a food processor until you get a coarse flour-like texture. Set aside.
2. 2 In a large bowl, whisk the eggs and granulated sugar using a whisk or hand mixer on medium speed until the mixture is fluffy, thick, and pale in color, about 3-4 minutes.
3. 3 Pour the honey into the egg mixture while continuing to stir gently until well combined.
4. 4 Add the ground cinnamon, ground cloves, ground cardamom, grated lemon zest, and grated orange zest. Mix well.
5. 5 In a separate bowl, combine the flour, baking powder, and salt, then sift to prevent clumping.
6. 6 Gradually add the flour mixture and ground hazelnuts into the wet batter, stirring with a spatula until you get a soft, slightly sticky dough. Do not overmix.
7. 7 Cover the dough with plastic wrap and let it rest in the refrigerator for at least 1 hour so it's easier to shape and the flavors can develop.
8. 8 Preheat the oven to 340°F (170°C). Prepare a flat baking sheet and line it with parchment paper.
9. 9 Take a portion of dough about the size of a ping pong ball, roll it into a ball using slightly damp hands to prevent sticking, then flatten it a little and place it on the baking sheet with enough space between pieces, as they will spread slightly.
10. 10 Bake for 12-15 minutes until the edges of the cookies start to turn golden brown but the center still feels soft to the touch.
11. 11 Remove from the oven and let cool completely on a wire rack before glazing.
12. 12 Make the glaze by mixing the powdered sugar and lemon juice a little at a time until you get a thick, pourable consistency.
13. 13 Brush or dip the top of each cookie into the glaze, place one whole hazelnut in the center as a garnish if you like, then let the glaze set before serving or storing.

💡 Tips

📊 Nutrition Facts / serving

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