Berliner Brot German Christmas Cookie Recipes

BELGRADER BROT (GERMAN CHRISTMAS COOKIES)

Steps:

• 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.

BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°F.
• Finely grind the measured almonds.
• Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
• Separate the remaining egg and beat the yolk, set aside.
• Form marzipan mixture into balls the size of walnuts.
• Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
• Brush each ball with the beaten yolk and place on a cookie sheet.
• Place cookie sheet on the middle rack and bake 15 minutes until golden brown.

BERLINER KRANZ COOKIES

Steps:

• Cut hard-boiled eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl., In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-boiled egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired., Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool.