Berner Haselnussleckerli

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Title: Berner Haselnussleckerli (Bernese Christmas Cookies)
Categories: Swiss, Cookies, Baking
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.

(from FESTIVE BAKING IN AUSTRIA, GERMANY AND SWITZERLAND, Sarah Kelly:
Penguin paperback, ISBN 0-14-046567-7)

Shared by Diane Duane (http://www.ibmpcug.co.uk/~owls/edibilia.html)

MMMMM

Best! -- Diane
Peter Morwood & Diane Duane
The Owl Springs Partnership, Co. Wicklow, Ireland
http://www.ibmpcug.co.uk/~owls/homeward.html

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