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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
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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.
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Chop the 100 g Dark Chocolate.
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Preheat the oven to 340°F / 175°C.
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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.
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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.
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Stir in the 100 g Dark Chocolate and then the 200 g Almonds.
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Pour the batter either on a prepared medium sized baking sheet or in a baking frame.
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Bake for about 30 minutes (more or less, depending on how thick the batter is spread).
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Let cool, then cut into slabs.
Store in an airtight tin box to keep them soft or let them get hard and crispy.
