Fruit & Nut Pumpernickel Recipe
Allow your taste buds to experience this fruit & nut pumpernickel. They'll never ever ask for anything else for a long time to come. There is not a single month when I don't serve this yummy dessert! Stop ruminating and make this fruit & nut pumpernickel right now!
Ingredients
3-1/2 cups (450 g) powdered sugar, sifted
5 eggs
3 cups (350 g) chopped almonds
1 cup (100 g) chopped hazelnuts
Pinch of salt
1 teaspoon ground cinnamon
Pinch each of ground cloves and ground cardamom
1/3 cup (50 g) finely chopped candied orange peel
Grated peel of 1/2 orange
Grated peel of 1/2 lemon
3 cups (450 g) all-purpose flour, sifted
Directions
Put powdered sugar and eggs into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Stir in almonds, hazelnuts, salt, cinnamon, cloves and cardamom.
Work in candied peel, orange and lemon peel and flour to make a dough.
On a floured surface, knead dough lightly.
Preheat oven to 375°F (190°C).
Grease a baking sheet.
Divide dough in half; shape into 2 loaves.
Place on greased baking sheet.
Bake 1 hour or until a rich brown.
Cut hot bread into thin slices; cool.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Stir in almonds, hazelnuts, salt, cinnamon, cloves and cardamom.
Work in candied peel, orange and lemon peel and flour to make a dough.
On a floured surface, knead dough lightly.
Preheat oven to 375°F (190°C).
Grease a baking sheet.
Divide dough in half; shape into 2 loaves.
Place on greased baking sheet.
Bake 1 hour or until a rich brown.
Cut hot bread into thin slices; cool.
