Russisch-brot" cookie
4 servings
90 minutes
We all know that the word "buterbrot" came to us from the German language and literally means "butter and bread". But where did the pastry called "Russisch-brot" or "Russian bread" come from in Germany? And what's more, it's made of protein dough in the shape of letters of the Latin alphabet? And the story is complicated. German researchers agree that there were once cookies in the Russian Empire in the shape of letters, and this is a tracing of it. An alternative version says that these cookies appeared in Dresden in 1844, when baker and confectioner Ferdinand Hanke opened his store. However, Hanke studied in St. Petersburg and claimed that he brought the recipe from the capital of the Russian Empire, hence the "Russian bread". Another legend takes us back to the very beginning of the 19th century. Allegedly, it was invented in Vienna specifically for a meeting of Russian diplomats and was named so in honor of the Russian tradition of meeting guests with bread. Finally, the third and most plausible version is this: "Russisch" is a distorted word rösches, or "brittle". And the cookies , made with egg whites and squeezed onto a baking sheet in the form of thin letters, were indeed tender and brittle. But why bread? That's simple. In Germany, "bread" used to be the name for almost any baked good - the main thing is that it contains more sugar.
1
Dip a cotton pad in lemon juice and wipe the walls of the mixer bowl and the whisk.
- Lemon juice: 1 tablespoon
2
Pour the egg whites into a bowl, add 1 teaspoon of lemon juice and a pinch of salt, and beat until stiff peaks form.
- Egg white: 4 pieces
- Lemon juice: 1 tablespoon
- Salt: pinch
3
Add sugar, whisk for 30 seconds, then add flour and whisk again, add cinnamon.
- Sugar: 150 g
- Wheat flour: 150 g
- Ground cinnamon: to taste
4
Line the baking tray with parchment paper. Transfer the mixture to a piping bag.
5
Place the cookies in the shape of letters on a baking sheet. Leave for 15 minutes at room temperature.
6
Send to a preheated oven at 180 degrees for 10 minutes.
7
Cool the finished cookies.