Berliner bread

Ingredients for 1 servings:

• 1,000 g flour
• 2 packets of baking powder
• 250 g margarine
• 100 g cocoa powder, dark, unsweetened
• 1,000 g sugar
• 8 eggs
• 3 tsp cinnamon powder
• 1 tbsp clove powder
• 500 g almonds
• e.g. powdered sugar
• e.g. lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

an original recipe from my grandmother, for two baking trays

First, briefly place the almonds in boiling water. Then peel them and halve or quarter them (if that’s too much trouble for you, buy slivered almonds). Mix the eggs, sugar, and margarine, add the cinnamon, cloves, and cocoa powder. Mix the flour with the baking powder and add to the rest, then knead in the almonds. Chill for an hour. Roll out the dough to about 1.5 cm thick on two baking sheets lined with baking paper. Bake in a hot oven at 170°C (convection oven) for about 20 minutes. Then cover with a glaze made from powdered sugar and lemon juice and cut into strips. Let cool, then store in tins. If you prefer the pastries crunchy and hard, they will keep for 2-3 weeks, but you can definitely eat them sooner.