Berliner bread

Ingredients for 1 servings:

• 500 g brown sugar (farin)
• 500 g flour
• 2 tsp, heaped baking powder
• 2 tsp cinnamon
• 2 tbsp cocoa powder
• 2 pinches of clove pepper
• 2 tbsp butter or margarine, well heaped
• 4 egg whites
• 300 g almonds, peeled
• 300 g hazelnuts
• ½ cup water, warm
• 4 egg yolks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remains soft and aromatic for a longer time when stored in a tin can.

First crumble the caster sugar completely, then add the almost hot water and mix. Now sift together the flour, baking powder, cinnamon, cocoa powder, and peppercorns and add them to the melted caster sugar. Mix with a dough hook until a thick dough forms. Stir in the butter. Add the peeled whole almonds and the hazelnuts and mix. Finally, mix in the egg whites (unbeaten) well. Place the dough on a baking sheet lined with baking paper and brush with the egg yolk. Preheat the oven to 165°C for 5 minutes. Place the baking sheet on the middle rack. Bake for 20-30 minutes. Pierce the dough with a rolling pin. If no dough sticks to the pin, it is done. Let the Berliner bread cool on a wire rack to lukewarm; it is easier to slice when warm. Cut into small pieces with a sharp knife. Once cooled, place in a tin to keep it fresh for a long time.