Berlin Bread

Look who made its way into the oven (and out again of course:-):

There is actually a history to this popular recipe - it was created during WWII. Because ingredients were scarce or restricted at the time, the recipe produces a leaner dough than you would encounter in more plentiful times. But this makes the treat more healthful, certainly an added attraction. It is also worth noting that this recipe does not really produce a bread, but more of a bar cookie (it’s also unclear if it’s really from Berlin!).

Ingredients:

4 eggs

2 cups brown sugar

½ nutmeg, finely grated

1/4 teaspoon cloves

3 tablespoons cocoa

1-1/4 cups whole unpeeled hazelnuts (increase nuts if desired)

1-3/4 teaspoons baking powder

2 cups flour

How To:

Beat eggs with brown sugar until foamy. Combine remaining ingredients and add to egg-sugar mixture. Spread dough into a large, greased baking pan with 1" sides.
Bake for 20 to 30 minutes at 325° F.
When done, the top is a light gold, don’t let the bread get too brown. Cut into pieces while still warm.
Bake well in advance to improve it's flavour, as it will keep for a few weeks. Wrap in foil or store in an airtight container and keep in a cool place.