John Myers
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Cookies: Alpine Bread Spezailo
The perfect cookies: alpine bread spezailo recipe with a picture and simple step-by-step instructions.
Fruit filling
- 50 g Dried cranberries
- 3 tbsp Ginger liqueur “Hot´n´Spicy” from my KB
dough
- 50 g Dark chocolate couverture
- 125 g Butter
- 250 g Spelled flour
- 65 g Sugar white
- 12,5 g Deer horn salt
- 1 piece Egg
Spices
- 2 tsp Grated lemon peel
- 1 tsp Ground cinnamon
- 0,5 tsp Freshly grated nutmeg
- 0,5 tsp Ground cloves
- 0,25 tsp Ground ginger
decoration
- 100 g Powdered sugar
- 4 tbsp Lemon juice
preparation
- Halve the cranberry and leave to marinate with liqueur in an airtight container for approx. 24 – 36 hours (room temperature)
dough
- Break the chocolate and melt it with butter and let it cool a little … Mix the flour, sugar, deer horn salt and spices and knead with the liqueur fruit, egg and chocolate butter mixture … Cut the dough into 6-8 pieces and form small loaves of bread
to bake
- Arrange on a baking sheet lined with baking paper and bake at 180 ° C for about 30 minutes – Attention: There may be a strong baking smell! -… Put it on the oven and let it cool for about 5 minutes
decoration
- Mix powdered sugar with lemon juice … coat the warm alpine bread thickly with the icing and let it cool completely
Tires, Storage & Shelf Life
- Wrap the individual cold loafs in aluminum foil and leave them in a cool, dry place for about 6-8 weeks, where they develop their full aroma and taste.
Serve
- To nibble on, cut the alpine loaves individually diagonally – approx. Offer 1.0 cm thick slices and serve in a bowl or plate
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