I still remember nibbling on some Berlin Bread that my grandmother made. She liked it as a hard version but if stored in an airtight container, your Berlin Bread stays soft and somewhat resembles Brownies. Learn more about this traditional and authentic German Christmas Cookie!
Video: How To Bake Berlin Christmas Bread aka Berlin Bread
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 Ingredients for Berlin Bread
There are ingredients in my recipe, that you might not be familiar with. There is the Sugar Beet Syrup that you might have never heard of and the German Gingerbread Spice that is a mix of several spices. Don’t worry, you will find these ingredients at Amazon or on this blog:
German Gingerbread Spice
- Amazon: https://amzn.to/47OsrY9
- Recipe for DIY: German Gingerbread Spice Mix
Sugar Beet Syrup
- Amazon: https://amzn.to/3NdAJRs
Berlin Christmas Bread
- 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.