Have you ever had Bishop’s Bread? If not, many recipes you’ll see online resemble the notorious fruit cake that Americans joke about as a “re-gifting” item. My Czech mother-in-law’s recipe does contain some lemon zest, but beyond that, it’s more of a chocolate chip and nut lover’s dream. This cake wonderfully combines bittersweet chocolate with hazelnuts (or walnuts or pecans), with the lemon zest adding just the right bit of pleasant zest for ultimate deliciousness. This sweet bread contains lots of beaten egg whites. Occasionally, I add some chopped candied orange peel to the batter, if I have some left over from making Marokánky cookies. If I do that, I reduce the chocolate and nut quantities slightly. Continue reading
Czech Christmas Cookie #7
A nutty meringue cookie with a hint of chocolate flavor. This cookie can last for weeks. Because of that, during WWII, my Czech mother-in-law sent a large batch of these cookies to Jewish friends that sadly were taken to a concentration camp. These were a favorite of my husband’s father. My mother-in-law spread the batter in a pan, then cut them into squares. I prefer to bake them in individual traditional small rounds. I think they’re prettier that way. As with many others, these taste even better as they age.
Do follow the recipe exactly as written. Definitely use walnuts and real confectioner’s sugar. I tried other nuts with less success. Low/no calorie confectioner’s sugar substitutes made the recipe fail.
Believe me when I say that the bird on the right is the bigger nut, in more ways than one.
Left: Male Pacific Parrotlet with hazelnut, Right: Male Hahn’s Macaw with walnut