Belgrader Brot (German Christmas Cookies)

Name: Belgrader Brot (German Christmas Cookies)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 dozen
Ingredients: 3 eggs; 1 cup sugar; 2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon clove; 1/2 teaspoon cardamom; 1 teaspoon lemon rind; 2 ounces candied citron peel, minced; 2 ounces candied orange peel, minced; 11 ounces unblanched almonds, ground; 1 1/2 cups powdered sugar; 1 teaspoon almond extract; 2 tablespoons hot water (more as needed)

Submitted by graffeetee

"Although the name refers to another city, these cookies are actually German in origin. These make a great addition to a cookie assortment. They are a nice contrast to all the buttery or chocolatey goodies and are delicious in their own right."

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photo by graffeetee

Ready In:: 55mins
Ingredients:: 16
Yields:: 6 dozen

ingredients

3 eggs
1 cup sugar
2 cups flour
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
2 teaspoons cinnamon
¹⁄₄ teaspoon clove
¹⁄₂ teaspoon cardamom
1 teaspoon lemon rind
2 ounces candied citron peel, minced
2 ounces candied orange peel, minced
11 ounces unblanched almonds, ground
for the icing
1 ¹⁄₂ cups powdered sugar
1 teaspoon almond extract
2 tablespoons hot water (more as needed)

directions

Grease and flour a large baking sheet.
Preheat oven to 300°F.
In a large bowl, beat eggs until fluffy.
Add sugar gradually and continue beating until thickened and pale.
Mix together the dry ingredients.
Gradually add to egg mixture and mix until combined.
Fold in lemon rind, candied fruit and almonds.
This dough is soft and sticky, so either oil or wet your hands before handling.
Divide dough into thirds.
On the baking sheet, form the dough into three long flat "loaves" spaced a few inches apart to allow for spreading. If your baking sheet is large enough, it will all fit on one sheet.
Bake for 20-25 minutes, until lightly browned.
While the cookies are baking, make the icing by combining the ingredients. You should have a spreadable consistency.
Remove cookies from the oven and let stand a few minutes.
Ice the loaves while they are still on the baking sheet.
Allow to rest for 5 minutes, then slice the loaves crosswise into approximately 1/2-3/4 inch slices. Do not wait too long before slicing, as the icing will flake off if it cools too much before you slice.
Allow to cool on the baking sheet. These freeze well and keep well.

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RECIPE SUBMITTED BY

graffeetee

Sandy, Utah

I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food."

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