Berner Haselnusslebkuchen

Swiss gingerbread specialty Berner HaselnusslebkuchenTypeLebkuchenPlace of originSwitzerlandRegion or stateBernMain ingredientsHazelnuts, almonds, sugar, honey, cinnamon, candied lemon and orange peel, egg whites  Media: Berner Haselnusslebkuchen Berner Haselnusslebkuchen are traditional Christmas cakes (Lebkuchen) from Bern, Switzerland. Made from ground hazelnuts, they are not to be confused with the Berner Honiglebkuchen, another Bernese specialty.

[edit] Haselnussleckerli, the smaller variant of the Haselnusslebkuchen. The Berner Haselnusslebkuchen are made of a marzipan-like mass of roasted and ground hazelnuts and about one eighth ground almonds, as well as a little sugar, honey, cinnamon, candied lemon and orange peel, held together by egg white. The addition of water or flour is not necessary, as the oil in the hazelnuts helps the mass stick together. The grinding of the hazelnuts requires extensive experience: if ground too hard, the hazelnut oils will liquefy and evaporate during baking, making the Lebkuchen hard like a zwieback. The hazelnut mass is rolled out into a spread of dough 12 millimeters (0.47 in) thick. The baker may then cut out DIN A5-sized rectangular pieces and press them into a form traditionally depicting a bear, Bern's heraldic animal (pictured above). She may also use cookie cutters in the shape of a bear or Santa Claus, or she may cut the dough into small rectangular pieces called Leckerli. The Lebkuchen are then allowed to dry for a few hours, during which the crystallizing sugar forms a faint crust on the dough's surface. Afterwards, they are baked at 200 °C (392 °F) for 10 to 15 minutes. A well-made Haselnusslebkuchen should be crunchy on the outside, but remain soft and moist within. The Lebkuchen may then be decorated further with icing, hazelnuts or almonds.

[edit] A sweet similar to the Haselnusslebkuchen, although still containing some flour, is first described in the 1835 Neues Berner Kochbuch, a cookbook by Lina Rytz. During the 19th and early 20th century, Bernese cookbooks record numerous recipes for Haselnussleckerli or Bernerläckerli, indicating that the sweet was initially only produced in the small Leckerli form, with the larger rectangular forms coming into use only in the second half of the 20th century. The now-common name of Haselnusslebkuchen is first used in a 1946 baker's manual. The Lebkuchen's expensive ingredients such as hazelnuts and sugar indicate that it was always a gift article and a holiday sweet; up until the later 19th century, sugar was largely unaffordable for the Bernese working class. Haselnusslebkuchen continue to be made by bakers in the entire canton of Bern during December. In the city of Bern, where tourists provide for a steady demand, they can be bought all year round.

The rich, buttery flavour of hazelnuts is a natural match for the winter season. When you grind the nuts into a fine paste, they give the Lebkuchen a moist crumb that stays soft long after the first bite, unlike many crispier gingerbread varieties. The subtle nutty taste balances the sharp citrus notes from candied lemon and orange peel, while the honey and spice add the familiar festive warmth. This combination means a single slice feels indulgent yet not overly sweet, making it a perfect accompaniment to tea or mulled wine on a cold Bernian evening. Its durability also means families can keep a tin of them on the mantel through the whole festive period without losing texture.

When you shop for this specialty, look for a uniform, golden‑brown crust that isn’t too hard – a sign the hazelnut paste is properly hydrated. The aroma should be a blend of toasted nuts, cinnamon and a hint of citrus; a stale or one‑dimensional scent often means the product has been sitting on the shelf for too long. Authentic tins usually display the Bern cantonal emblem or a clear indication that they are “Berner Haselnusslebkuchen” rather than a generic Lebkuchen. If you can, check the ingredient list for real honey and whole‑nut pieces – these are markers of quality over cheap sugar syrups.

For a polished festive presentation, lightly warm the Lebkuchen in a low oven (about 120°C) for ten minutes; this revives the buttery texture and releases the spices without drying them out. Pair the warm pieces with a dollop of clotted cream or a slice of sharp Cheddar for a contrast of sweet and savoury that many locals enjoy. If you prefer a simple snack, break the cake into bite‑size shards and drizzle a few drops of dark chocolate over the top – the chocolate amplifies the nutty notes while adding a glossy finish. Store any leftovers in an airtight tin with a piece of apple to keep them moist for weeks.