Bischofsbrot – Bishop’s Bread
60—75 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
Mix the butter with icing sugar and Kotányi Bourbon Vanilla Sugar until frothy.
- 2
Gradually add the egg yolks to the butter mixture.
Hint:
Make sure that the butter and egg yolks are at room temperature.
- 3
Then beat the egg whites with the granulated sugar until stiff.
- 4
Mix the lemon cubes, aranzini, raisins, grated hazelnuts and wheat flour into the yolk butter mixture.
- 5
Finally, carefully fold in the egg whites.
- 6
Pour the mixture into a greased rectangular baking pan (20 x 30 cm) and spread it evenly.
- 7
Bake in the preheated oven at 180 ° C on the fan setting for about 60 minutes.
- 8
Then cut the "Bischofsbrot" or bishop's bread into slices (5 x 5 cm).
- 9
Roll out the marzipan (3 mm thick) and spread a thin layer of raspberry jam on top.
- 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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