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Berliner Bread


For the dough: 2 2/3 oz (75 g) milk chocolate, 2 eggs, 1 cup (250 g) raw cane sugar, 2 cups (250 g) flour, 1 tsp baking powder, 2½ oz (70 g) sugar beet syrup (alternatively apple butter), 2 tbsp rum, 1 pinch allspice, 1-2 tbsp cocoa powder, 1 tbsp ground cinnamon, 1 1/3 cup (200 g) whole hazelnuts

For the icing: 1/3 cup + 4 tsp (50 g) powdered sugar, 1 tbsp lemon juice

Additional: butter for the baking sheet

Grate the chocolate. Beat eggs and 2 tbsp lukewarm water in a bowl until thick and creamy while gradually sprinkling in the sugar. Mix the flour and baking powder together. Fold the sugar beet syrup, rum, allspice, cocoa powder, and cinnamon into the egg mixture. Stir in the flour mixture as well. Finally, incorporate the grated chocolate and hazelnuts with a wooden spoon.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Butter the baking sheet. Spread out the dough so it is about 2 / 5 in. (1 cm) thick and covering about two-thirds of the baking sheet. Place into the preheated oven and bake 15-20 minutes, until light brown.

Remove and immediately cut into rectangles with edges that are 2 in. x 1½ in. (5 cm x 4 cm). Mix the powdered sugar with the lemon juice until smooth and spread the rectangles with the glaze.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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