Nicholas Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g almond (s), with skin
- 100 g hazelnuts
- 150 g chocolate (whole milk)
- 150 g chocolate (dark)
- 5 egg (s)
- 500 g powdered suar
- 1 pinch (s) salt
- 1 teaspoon deer horn salt
- 1 teaspoon cinnamon
- 1 pinch clove (s), ground
- 1 pinch cardamom
- 1 orange (s), untreated, peel rubbed off
- 1 lemon (s), untreated, zest grated
- 700 g flour
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Roughly chop the chocolate, almonds and nuts. Whip eggs, powdered sugar and salt for 5 minutes until creamy white. Stir in deer horn salt, spices, orange and lemon peel.
- Fold in the nuts and chocolate. First knead in the flour in portions using the dough hook of the hand mixer, then briefly knead in with your hands. Press together well, as the dough is quite crumbly.
- Shape the dough into two elongated loaves (approx. 25 cm each). Line a baking sheet with parchment paper and place the bread on it. Press the outer chocolate chips inwards with moistened fingers so that they do not burn and become bitter during baking.
- Bake in the preheated oven (electric stove: 200 ° C, convection 175 ° C, gas level 3) for approx. 45-50 minutes (cover towards the end if necessary).
- After cooling, dust with powdered sugar before serving.
- To store, wrap bread in aluminum foil and store in a cool place. The longer the bread lies, the more tender the bread, which is initially quite hard, becomes. It can be kept for up to 3 weeks.
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