Name: Berner Hasselnuss Staengeli (Swiss Hazelnut Bars from Berne)
Yield: Makes about 48 cookies
Cuisine: Italian
Ingredients: 4½ cups (about 18 ounces) whole unblanched hazelnuts; 1½ cups sugar, plus more for rolling out the dough; 4 large egg whites (a little more than ½ cup); 1 teaspoon ground cinnamon; Finely grated zest of 1 lemon

Preparation info

Makes about
48
cookies

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This is a typically Swiss recipe shared by my friend, cooking teacher and caterer Thea Cvijanovich. Thea was born in Berne, Switzerland, and this recipe is like many from the region. Though I don’t think these were originally made without flour for religious reasons, they make a great Passover cookie.

Ingredients

4½ cups (about 18 ounces) whole unblanched hazelnuts
1½ cups sugar, plus

Method

In the work bowl of a food processor fitted with the steel blade, combine the hazelnuts and half the sugar. Pulse repeatedly at 1-second intervals until finely ground. Add the lemon zest and cinnamon and pulse again.
In a large bowl, whisk the egg whites to break them up. Whisk in the remaining sugar in a stream. Add the hazelnut mixture and with a large rubber

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of