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, 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 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.
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, 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 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.
Berner Haselnusslebkuchen