Today we go back to the Christmas bakery and we bake Berliner bread ! And the hard variant. Super delicious and from my Christmas cookie repertoire indispensable!
Without Berlin bread is not really Christmas, because the recipe makes my grandma since I can think. And meanwhile, I also make a few sheets every year myself. The recipe is simple and fast and is always good.
You need that
- 500 grams of flour
- 500 grams of sugar
- 125 grams of butter
- 3 eggs (+ 1 egg white for brushing)
- 2 tablespoons cinnamon
- 1 teaspoon of cloves
- 3 tablespoons baking cocoa
- 125 grams of ground almonds
- 1 packet of baking soda
The amount is enough for two sheets. If you like it extra crunchy and nutty then you can substitute some of the ground almonds with some chopped almonds or other nuts. I’ve tried this year involuntarily for you because Dutch supermarkets in the Münster supermarkets this year prevailed. That means: nothing with almonds on the shelves! Everything gone. My zusammengemixten leftovers but also delicious tasted. Slightly lighter than normal, they are also- baked cocoa was also sold out!
Berliner Brot – That’s how it’s done
The recipe is very simple and also suitable for beginners. You just have to pour everything together and then knead it. It helps if you break the butter into small pieces first. And the oven already starts, that is not so good with Teighänden. At 200 degrees. And then with your hands and knead, knead, knead. If you have the feeling in the beginning that will never be something, then do not worry, that’s normal. Just keep kneading, that will work! Once you have a smooth dough, you can divide it into six equally sized pieces and roll sausages out of it, the length of your baking tray. Put it on the baking paper with it, and then just brush a little bit. To do this, whip up the extra protein with cold water and then brush. Do not lay the sausages too close to each other as they are still falling apart.
And then off in the oven on the middle rail. You best bake both sheets individually. After 15 minutes you can test for the first time if the Berlin bread is good. It should not feel so soft anymore, but relatively firm. How long you let the cookies in the oven is basically a matter of taste, I like them so that they are hard outside but still have a small tough part inside and leave them in the oven for about 20 minutes. You can not do anything wrong, they definitely taste good. Cut them directly when they come out of the oven, later you have absolutely no chance to do so, they are still hardening.
Allow to cool and then enjoy your meal!
You can find even more recipes in the Leckerschmecker Archive !