Berner Haselnusslebkuchen are Lebkuchen – traditional Christmas cakes – from Berne, Switzerland. Made from ground hazelnuts, they are not to be confused with the Berner Honiglebkuchen, another Bernese specialty. 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.
Honig Bussel from Lissi Tante 1 cup shortening 1 cup brown sugar 2 eggs 1 cup honey 4 cups flour 2 tsp baking soda 1 tsp cinnamon 1 tsp cloves ½ tsp allspice Make dough and refrigerate overnight. Bake in a pre-heated oven at 350 for 12 – 15 min. on a lightly greased cookie sheet. Make small balls and place 4 across and 5 down.
Berner Honiglebkuchen are Lebkuchen (Germanic gingerbread) traditionally made in Berne, Switzerland. Distinguished from other Lebkuchen by their sometimes elaborate sugar decorations, applied manually, usually a bear (the Heraldic animal of Berne). The spice mixture is specific to each bakery – which is why it is said that no two Honiglebkuchen taste the same – but coriander, anise, star anise, cloves, ginger and nutmeg are commonly used.