Berlin Bread
This is, despite the name, a printenähnliche specialty from the Bergisches Land, the right bank of the Rhine around Wuppertal and Cologne!
Ingredients:
6 eggs
750 g of farin sugar
3 tablespoons of cocoa
3 teaspoons cinnamon
300 g of coarsely chopped hazelnuts
1/2 teaspoon clove powder
1 packet of baking soda
750 g of flour
Knead everything gradually to a firm dough and spread on a greased sheet (better: baking paper) about finger thick. Bake at 175 ° C on medium rack for about 20-30 minutes. Do not get too dark!
Cut into strips immediately after baking.
Brush with icing at will.
Store airtight.
