Berliner Brot. Berlin bread.

Berliner Brot. Berlin bread.

Category: Culinary recipes

Kitchen: german

Ingredients
Hazelnuts whole	200 g
Wheat flour	500 g
Sugar	500 r
Cocoa	3 tbsp. l.
Ground cinnamon	2 tsp
Ground cloves	1 tsp
Allspice peas, ground	pinch
Baking powder	packaging
Sour cream	2 tbsp. l.
Egg	2 pcs.
for glaze:
Powdered sugar	100 g
Water, boiling water	2 tbsp. l.

Cooking method

• Berliner Brot These Christmas cookies are native to Bergische Land, reminiscent of Italian Biscotti, but are baked only once. There are different variations of this cookie. Whole nuts (hazelnuts, almonds or their mixture) are placed under a thick dough that resembles the consistency of gingerbread.
• Traditionally, sugar beet syrup is used, you can replace it with sugar (brown is better, but on all culinary sites they use white, so I have white). The dough is baked and cut into narrow strips while still hot. It will be very difficult to do this after cooling. Cookies are hermetically wrapped and stored in jars or other sealed containers. Berliner Brot can be stored for several weeks.
• 
• Let's get started!
• Preheat the oven to 180 degrees. Combine all dry ingredients: flour, cocoa, sugar, baking powder, allspice, cinnamon and cloves. Add eggs and sour cream. I measured everything in a saucepan and mixed the dry ingredients there and mixed in the rest. At first it seems that it is impossible to knead it into the dough, many add more sour cream, this is not necessary, but you need to continue to stir persistently with a spoon, gradually the mass is moistened, then knead the dough into a bun with your hands.
• 
• Grease a baking dish or baking sheet with oil and sprinkle with flour, or use parchment (you cannot use a silicone mat, since you will need to cut it right away). Wash the hazelnuts and distribute on the bottom of the mold, spread the dough in parts on top. When the dough has been laid out, press the nuts well into the dough, it is better to slightly moisten your hands with some water. We send to the oven for 20-30 minutes. I baked for 25 minutes.
• 
• For 2 minutes before the end of baking, we make the glaze: we boil the kettle, pour 2 tablespoons of powdered sugar. l. boiling water, stir and immediately brush our "bread" with a brush. Cut into pieces 2x5cm. You need to cut it right away, since the bread sets quickly (for this reason, I did not take a photo of the glaze).
• 

The dish is designed for

1500gr 90pcs

Time for preparing:

40min + baking

Cooking program:

oven

Note

Spicy