Bremerbrot, a specialty hailing from Bremen, Germany, is a delightful treat that sits between a cake and a bread. Laden with an abundance of nuts, and spices, this delicacy embodies the essence of the holiday season. It's traditionally dense, rich, and brimming with a variety of flavors, thanks to the combination of aromatic spices like cinnamon, cloves, nutmeg, and a medley of chopped nuts.
While it’s often enjoyed during the festive season, its complex yet harmonious flavors make it a beloved treat throughout the year, whether served with a cup of coffee or as a delightful dessert on its own.
Makes 60 cookies
- 2 sticks +2 Tbsp (250g) Unsalted butter
- 2 cups (400g) sugar
- 2 eggs
- 4 cups (500g) All-Purpose Flour
- 1/4 cup (25g) cocoa powder
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp clove ground
- 2 1/2 cups (250g) ground hazelnuts
- 2 cups (200g) powdered sugar
- 1 lemon
- 50g chopped pistachios
- In a large mixing bowl mix butter, sugar, eggs, flour, cocoa powder, baking powder, cinnamon, ground cloves, and hazelnut meal and mix until a smooth dough forms.
- Wrap the dough in plastic and chill in the fridge for a minimum of 1 hour.
- On a parchment-covered cookie sheet roll the dough out to 1/2" thick.
- Preheat your oven to 350°F (180°C).
- Bake for 15 minutes and as soon as it comes out of the oven cut into 1" squares
- In the mean time, mix powdered sugar and lemon juice until a thick glaze is formed.
- Once the dough has cooled, cover with glaze and then sprinkle with chopped pistachios.
- Let the cookies cool completely before storing them in an airtight container for up to 1 month.