Recipe: Berliner Brot

 This is a German chocolate version of biscotti.

Berliner Brot:
1 1/3 cups (200g) whole almonds
2 eggs
2 tbsp water
1 1/4 cups (250g) sugar
2 cups (250g) flour
1 tsp baking powder
3 tbsp cocoa powder
1 tbsp pumpkin spice or Lebkuchengewürz
1 tbsp rum (optional)
2/3 cup (225g) Zuckerrübensirup or molasses
2/3 cup (100g) dark chocolate, chopped


Beat together the eggs, water and sugar. 


Stir in flour, baking powder, cocoa powder, pumpkin spice, rum and molasses. 


Fold in dark chocolate and almonds. 


Pour batter into greased and lined baking dish. 


Bake at 340°F or 175°C for about 30 minutes. Allow to cool. Cut into strips.

These are soft and chewy when fresh with the lovely crunch of nuts.
If you want them more firm, allow them to grow stale by sitting out at room temperature at least overnight, if not a few days. Then, they will grow harder, but will never get as hard as biscotti.
But I love the flavor with the molasses, cocoa and pumpkin spice.
Watch us make this unique recipe on our YouTube channel here: https://youtu.be/l6exfHrajRI
Schaut zu wie wir dieses eigenartiges Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/IoidH_E2vJU

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