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berliner brot recipe berlin christmas bread traditional authentic german hazelnuts almonds candied lemon peel gingerbread chocolate lebkuchen

Berliner Brot

By Kimberly Killebrew
Chocolate notes and gingerbread spices combine with crunchy hazelnuts to produce this German Christmas treat from Berlin that is enjoyed either soft like a brownie or crunchy like biscotti and dipped in your favorite hot beverage. And its flavor only improves with time.
5 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10

Equipment

  • 7x11 inch baking pan , for thicker Berliner Brot (this pan is what I used for this recipe; see pics for thickness point of reference)
  • 9x13 inch baking pan , for thinner Berliner Brot (I have and LOVE this pan)

Ingredients
 
 

  • 2 large eggs
  • 3 tablespoons hot water
  • 1 cup packed brown sugar
  • 3 tablespoons German Zuckerrübensirup , can substitute Golden Syrup
  • 2 tablespoons rum
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 cup finely chopped candied lemon peel (very strongly recommend homemade for BEST flavor, click link for recipe)
  • 1 1/2 cups whole hazelnuts
  • 3 ounces dark bittersweet chocolate , finely chopped
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons water

Instructions
 

  • Preheat the oven to 350 F / 180 C. Grease a 7x11 or 9x13 baking pan and line the bottom with parchment paper. I like to extend the corners of parchment paper up so that I can lift the Berliner Brot out onto a cutting board to cut them.
    In a large mixing bowl, beat the eggs and hot water until foamy. Add the brown sugar and beat until combined. Add the syrup, rum and vanilla extract and beat until combined.
    In a separate bowl, combine the flour, cocoa powder, baking soda, cinnamon, cloves and salt.
    Add the flour mixture to the wet mixture and beat until combined. Stir in the nuts, candied lemon peel, and finely chopped chocolate. The batter will be very stiff.
    Spoon the batter into the prepared baking pan and smooth the top. Bake on the middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • While the Berliner Brot is baking, prepare the glaze: Combine the powdered sugar and water to form a smooth, viscous glaze.
    Remove the Berliner Brot from the oven and set the baking pan on a wire rack. While it's still hot, pour over the glaze and spread evenly over the top. Let cool until the Berliner Brot is just warm. Transfer to a cutting board and use a long, sharp knife to cut the Berliner Brot down the center lengthwise and then into rectangles, or into triangles as desired. Let cool completely.
  • Store the Berliner Brot in an airtight container. The flavor will improve over the next few days. Will keep for a couple of weeks.
    Some people like to leave the Berliner Brot out to air dry until hard and crunchy (similar to biscotti) and then store them. If dried and stored in a cool place (not the fridge) they will keep for longer.

Nutrition

Serving: 2Berliner BrotCalories: 394kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 33mgSodium: 83mgPotassium: 326mgFiber: 4gSugar: 34gVitamin A: 57IUVitamin C: 1mgCalcium: 84mgIron: 3mg
Course Dessert
Cuisine German
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