Berliner Brot – a cookie with cinnamon and pimentos reminding the wonderful Christmas time of our childhood. A friend of mine got this recipe from her mother who had to learn it at housekeeping school more than 60 years ago. While posting the recipe the Berliner Brot is baking in the oven and I’ll give my judgment afterwards.
- 3 oz butter
- 3 eggs size M
- 10.5 oz sugar
- 6 oz hazelnuts or almonds (mixing both is also very tasty)
- 1 scarce tbsp cinnamon
- 1/2 tsp pimentos
- 1 1/2 tbsp cocoa
- 12.4 oz wheat flour
- 2 tsp baking powder
- 3-4 tbsp powdered sugar
- Preheat oven at: 350°F
- Line baking tray with parchment paper.
- Beat butter with sugar and stir in eggs successively until sugar has dissolved. Add nuts and/or almonds together with spices. Mix flour with baking powder and blend well. Knead dough on lightly floured working surface and cut into 4-5 parts. Form rolls and place on baking sheet. Bake 30-40 minutes until firm to touch. Just before the end of baking time dissolve powdered sugar in some water, remove baking tray from oven, apply sugar on rolls while they're still hot and directly cut into 1-inch pieces.
- Only place 3 rolls on your baking sheet to give room for rising. Stacked in airtight containers you may savour them until Christmas and on cool winter days they're a real delicacy to be served with a cup of tea or cocoa.
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- Berliner Brot
There are things outlasting through the ages and I admit this recipe is one of them. Try it.