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Berlin Bread or Berlin Christmas Bread has a long tradition and I remember them from my childhood. So good! So sweet and rich with a crunch from the nuts – just heavenly! Here is how to make this wonderful treat .
Your Choice of Consistency
If you let your Berlin Bread get hard, you can dip it into some black tea and it tastes amazing. But I’m still more a fan of the soft version and therefore put the baked Breads in a tin box.
I especially enjoy the crunch when you bite a nut. In my recipe, I am using almonds but in Germany, most of the time we are using Hazelnuts. Finding Hazelnuts in Texas is very difficult and the almonds are just as delicious as them. I can imagine using Pecans or Walnuts, too.
German Gingerbread Spice
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Sugar Beet Syrup
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INGREDIENTS
- 200 g Almonds whole
- 2 Eggs
- 2 tbsp Water
- 250 g Sugar
- 250 g Flour
- 1 tsp Baking Powder
- 3 tbsp Cocoa Powder unsweetened, optionally more tbsps
- 1 tbsp German Gingerbread Spice
- 1 tbsp Rum
- 225 g Sugar Beet Syrup
- 100 g Dark Chocolate
INSTRUCTIONS
- Pour some boiling water over the 200 g Almonds and let them soak a couple of minutes, then strain them and remove the skin from the nuts.
- Chop the 100 g Dark Chocolate.
- Preheat the oven to 340°F / 175°C.
- In a large bowl, whisk the 2 Eggs with the 2 tbsp Water, add the 250 g Sugar and continue whisking until it is foamy.
- Put the 250 g Flour,1 tsp Baking Powder, 3 tbsp Cocoa Powder, 1 tbsp German Gingerbread Spice , 1 tbsp Rum , and 225 g Sugar Beet Syrup into the bowl. Start mixing slowly, then add spead and mix until it is a silky, goey batter.
- Stir in the 100 g Dark Chocolate and then the 200 g Almonds.
- Pour the batter either on a prepared medium sized baking sheet or in a baking frame.
- Bake for about 30 minutes (more or less, depending on how thick the batter is spread).
Let cool, then cut into slabs.
Store in an airtight tin box to keep them soft or let them get hard and crispy.
