Berliner Bröt - Berlin Bread |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 50 |
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A recipe handed down generation to generation for over two hundred fifty years. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
5 eggs |
2 3/4 cups brown sugar |
1 cup baking chocolate, grated and melted |
1 teaspoon cinnamon |
1 teaspoon allspice |
1 teaspoon baking powder |
2 cups flour, sifted (amount is approximate) |
1/4 cup milk |
1 cup chopped almonds |
3 egg whites |
7 tablespoons powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. To make meringue: Beat whites until stiff; add 4 tablespoons sugar gradually, beating thoroughly.
2. Fold in remaining sugar and vanilla.
3. Preheat oven to 350F and grease jelly roll pan.
4. Beat eggs; add sugar and beat thoroughly.
5. Add melted chocolate.
6. Sift dry ingredients together and add to batter alternatively with milk.
7. Add almonds and stir until mixture is well blended.
8. Spread 1/2 inch thick and bake for 20 minutes.
9. After baking, cut into strips; frost thinly with meringue and brown slightly in the oven.
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