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Berner Haselnusslebkuchen
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.
==Composition and production==
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 thick. The baker may then cut out DIN A5-sized rectangular pieces and press them into a form traditionally depicting a bear, Berne'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 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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