Berlin Bread
Submitted by masmiles
Berlin Bread is a spiced German bar cookie loaded with grated chocolate, almonds, rum, apple preserves, and candied lemon peel. Iced while warm and sliced thin, these fragrant little bars belong on every holiday baking list.
YIELD
20 servingsPREP
25 minCOOK
20 minREADY
45 minIf you’ve never encountered Berliner Brot, you’re in for a treat that tastes like a German Christmas market smells.
These thin, iced bar cookies pack an absurd amount of flavor into a small package: grated chocolate, whole almonds, warm cinnamon, a splash of rum, apple preserves, and bits of candied lemon peel all baked into a chewy, spiced slab.
Ice them while they’re still hot so the glaze sets into a glossy, crackly shell, then slice into neat little rectangles.
They keep beautifully in a tin, which makes them ideal for gifting or stashing away for when the cookie craving hits.
Pro Tips
- Whisk the eggs and sugar until truly thick and pale. This aeration gives the bars their signature chewy texture.
- Grate the chocolate on a box grater for even distribution throughout the batter.
- Swap almonds for hazelnuts if you like a more robust, toasty nut flavor.
- Store in an airtight tin for up to two weeks. They actually improve after a day or two as the spices meld together.
Ingredients
Directions
Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy.
Mix and sift together the flour and baking powder.
Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel.
- Spread the mixture about ¼ inch thick in a greased baking sheet.
Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15 to 20 minutes.
- Make an icing with 3½ oz confectioners sugar and 1 to 2 T. hot water or milk.
Ice the bread while it is still hot, and slice into 1 x 2 inch slices.
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