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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
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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.
109:
448:
365:
Guggenbühl, Helen, Schweizer Küchenspezialitäten. Ausgewählte
Rezepte aus allen Kantonen, Schweizer-Spiegel-Verlag, Zürich, 1929.
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form, with the larger rectangular forms coming into use only in the second half of the 20th century. The now-common name of
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The hazelnut mass is rolled out into a spread of dough 12 millimeters (0.47 in) thick. The baker may then cut out
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Krauss, Irene, Chronik bildschöner
Backwerke, Hugo Matthaes Druckerei und Verlag GmbH & Co. KG, Stuttgart, 1999.
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278:, a cookbook by Lina Rytz. During the 19th and early 20th century, Bernese cookbooks record numerous recipes for
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Währen, Max, Hans Luginbühl, Bruno
Heilinger et al., Lebkuchen einst und jetzt, Luzern, 1964.
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Hansen, Hans Jürgen, Kunstgeschichte des
Backwerks, Gerhard Stalling Verlag, Oldenburg, 1968.
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28:
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223:-sized rectangular pieces and press them into a form traditionally depicting a bear,
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314:, where tourists provide for a steady demand, they can be bought all year round.
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should be crunchy on the outside, but remain soft and moist within. The
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306:continue to be made by bakers in the entire
360:Haselnussleckerli as sold in Bernese stores
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294:is first used in a 1946 baker's manual.
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145:, they are not to be confused with the
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110:Media: Berner Haselnusslebkuchen
258:may then be decorated further with
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182:-like mass of roasted and ground
449:Culinary Heritage of Switzerland
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385:Culinary Heritage of Switzerland
342:Culinary Heritage of Switzerland
310:during December. In the city of
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200:candied lemon and orange peel
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90:candied lemon and orange peel
186:and about one eighth ground
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16:Swiss gingerbread specialty
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235:in the shape of a bear or
155:Composition and production
338:Berner Haselnusslebkuchen
176:Berner Haselnusslebkuchen
121:Berner Haselnusslebkuchen
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65:
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21:Berner Haselnusslebkuchen
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262:, hazelnuts or almonds.
270:A sweet similar to the
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225:Bern's heraldic animal
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276:Neues Berner Kochbuch
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148:Berner Honiglebkuchen
231:). She may also use
454:Swiss confectionery
202:, held together by
141:. Made from ground
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362:
304:Haselnusslebkuchen
292:Haselnusslebkuchen
272:Haselnusslebkuchen
252:Haselnusslebkuchen
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168:Haselnusslebkuchen
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280:Haselnussleckerli
266:History and usage
164:Haselnussleckerli
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123:are traditional
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66:Main ingredients
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459:Hazelnut dishes
439:Cuisine of Bern
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56:Region or state
46:Place of origin
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444:Christmas food
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340:in the online
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308:canton of Bern
284:Bernerläckerli
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233:cookie cutters
229:pictured above
178:are made of a
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418:Switzerland
237:Santa Claus
139:Switzerland
50:Switzerland
428:Categories
318:References
299:Lebkuchen'
94:egg whites
344:database.
256:Lebkuchen
247:Lebkuchen
208:Lebkuchen
204:egg white
184:hazelnuts
143:hazelnuts
130:Lebkuchen
125:Christmas
70:Hazelnuts
40:Lebkuchen
434:Biscuits
379:See also
288:Leckerli
242:Leckerli
213:zwieback
196:cinnamon
180:marzipan
86:cinnamon
392:Portals
245:. The
188:almonds
133:) from
127:cakes (
74:almonds
221:DIN A5
103:
260:icing
192:honey
82:honey
78:sugar
406:Food
312:Bern
297:The
174:The
135:Bern
60:Bern
36:Type
282:or
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326:^
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227:(
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