Bischofsbrot is a delightlful cakey Christmas cookie alternative.

Bischofsbrot – Bishop’s Bread

6075 Min

These cookies with dried fruits, hazelnuts and raisins are a real eye-catcher in every cookie jar! Actually, these delicacies are a cake that is cut into slices. Before that, the "Bishofsbrot" or bishop's bread is coated in delicious marzipan for a heavenly Christmas treat!

Ingredients 8 Portions

  • For ca. 1.5 kg of Cookies

    • 145 gButter
    • 70 gIcing Sugar
    • 70 gEgg Yolk (ca. 3 Pc.)
    • 145 gEgg Whites (ca. 5 Pc.)
    • 80 gSugar, granulated
    • 60 gLemon Cubes, dried
    • 60 gAranzini
    • 80 gRaisins
    • 60 gHazelnuts, ground
    • 220 gFlour, wheat
    • 2 gBourbon Vanilla Sugar
    • 1 PinchSea Salt, Coarse
  • 2 Tbsp.Raspberry Jam
  • 500 gModelling Marzipan, green

Preparation

  1. 1

    Mix the butter with icing sugar and Kotányi Bourbon Vanilla Sugar until frothy.

  2. 2

    Gradually add the egg yolks to the butter mixture.

    Hint:

    Make sure that the butter and egg yolks are at room temperature.

  3. 3

    Then beat the egg whites with the granulated sugar until stiff.

  4. 4

    Mix the lemon cubes, aranzini, raisins, grated hazelnuts and wheat flour into the yolk butter mixture.

  5. 5

    Finally, carefully fold in the egg whites.

  6. 6

    Pour the mixture into a greased rectangular baking pan (20 x 30 cm) and spread it evenly.

  7. 7

    Bake in the preheated oven at 180 ° C on the fan setting for about 60 minutes.

  8. 8

    Then cut the "Bischofsbrot" or bishop's bread into slices (5 x 5 cm).

  9. 9

    Roll out the marzipan (3 mm thick) and spread a thin layer of raspberry jam on top.

  10. 10

    In the last step, place the bishop's bread on top of the marzipan, wrap it up and then cut into about 1 cm thin slices.

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