Crunchy Santa bread
easy
40 mins
40 mins
Ingredients
- 400 g Almond kernels (with skin)
- 100 g Hazelnut kernels
- 150 g Milk and dark chocolate
- 5 Eggs (Gr. M)
- 500 g Icing sugar, salt
- 1 TEASPOON salt of hartshorn and cinnamon
- 1 knife tip ground cloves and cardamom
- 7-10 Tbsp off. peel of 1 untreated orange and 1 untreated lemon
- 700 g Flour
- 1 TABLESPOON Icing sugar, baking paper
Directions
- 1
Coarsely chop almonds, hazelnuts and chocolate. Beat the eggs, icing sugar and 1 pinch of salt in a large mixing bowl with the whisk of the hand mixer for 5-7 minutes until white-creamy. Stir in the salt, spices, orange and lemon peel
- 2
Stir in almonds, hazelnuts and chocolate. Knead the flour in portions, first with the dough hooks of the hand mixer, then briefly with your hands. Press well together, as the dough is quite crumbly
- 3
Form the dough into 2 oblong loaves (approx. 25 cm each) or fill into 2 greased box moulds (approx. 1 3/4 l capacity, approx. 25 cm long). Press the chocolate chips inwards with moistened hands so that they do not burn and become bitter during baking
- 4
Line a baking tray with baking paper. Place breads on top and bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Cover towards the end if necessary. Take out and cool down. Dust with icing sugar before serving
- 5
To store the breads wrap them in aluminium foil and store them in a cool place. The longer it is stored, the crumpier the bread, which is initially quite hard, becomes and the spices soak through nicely. Shelf life: up to 3 weeks
Nutrition Facts
230 kcal
29 g
10 g
5 g
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