Appenzeller Biberli

Appenzeller Biberli

Category: Confectionery

Kitchen: swiss

Ingredients
Dough:
Wheat flour	500 g
Honey	200 g
Sugar	175 g
Milk	3 tbsp. l.
Egg	1 PC.
Egg yolk	1 PC.
Vanilla sugar	1 tbsp. l.
Cinnamon	1 tsp
Cloves, cardamom, nutmeg oex	by a pinch
Baking powder	1/2 tsp
Filling:
Peeled and ground almonds	150 g
Powdered sugar	2-3 st. l.
Honey	4-5 st. l.
Pink water	1 tbsp. l.
Egg white	1 PC.
Glaze:
Starch	2 tbsp. l.
Water	3 tbsp. l.
Honey	3 tbsp. l.

Cooking method

• A small sweet honey gingerbread with a nut filling, Biberli, once baked for the first time in the canton of Appenzeller, is now popular throughout Switzerland.
• Stirring honey, sugar and milk, heat over low heat until sugar is completely dissolved. Remove from heat, cool slightly and, stirring the mixture with a whisk, pour in an egg beaten with yolk, add spices and vanilla sugar and add flour combined with baking powder. Knead the dough, wrap it in a foil and set it aside for half an hour.
• 
• For the filling, beat the protein and combine it with nuts, honey, rose water and powdered sugar.
• Divide the dough in half and roll it out on a floured surface into two equal layers ~ 3 mm thick, one of which evenly cover with the filling
• 
• Cover with a second layer and cut out the gingerbread. After that, it is recommended to leave the gingerbread cookies overnight to dry, but I only withstood three hours. Biberlis are baked on a baking sheet preheated to 180^about oven for about 20 minutes.
• 
• Still warm gingerbread cookies are covered with glaze, for which the starch, diluted with water, is brought to a boil with vigorous stirring, the fire is turned off, and honey is added to the mixture.
• 

The dish is designed for

40 pcs.

Note

Bakers in Swiss pastry shops bake these gingerbread cookies using special forms with patterns, and housewives do it easier - they wrap the filling in the dough, forming a thin roll, which is cut across with a zigzag knife, getting small plump triangles.
A source: 🔗

Paint-and-and-in! And, for sure, very tasty. And I don't have enough time for such masterpieces that I cook easier ... But before ...
Larisa, thank you for the recipe and for the aesthetic pleasure delivered.
I keep looking at such clearings on Ali, but I don’t know which ones to choose. And so you want!

Larochka! Thank you, so tasty both in appearance and in composition !! I took this recipe in the bookmarks, fresh honey is already being taken, I will definitely make it, all the ingredients are already in stock! So I wanted gingerbread !!
Only I don't have such felling sites!

[Laris]

looks so delicious! that I would like to bake them right away ..
Laris, and when you cut, the filling does not creep out?

Olya, why can't you buy logging? Ali is full of them, both square and round. And the price is normal. And they will come in handy when baking cookies more than once!
Alena, no, the filling does not flow out, it is fastened with protein.
Thank you girls for visiting!

And 200g of honey is to measure on a scale or a glass?

On the scales, Bishka.

What wonderful gingerbread cookies, I took to bookmarks. As soon as we return home from the dacha, I will definitely bake ... yes, with a fresh honey ... delicious

Larisa thanks for the recipe!
As always, the design is at the highest level👍! I have a lot of honey! So I will definitely bake one of these days! Bye bookmark!

Oh, girls, I'm even surprised by the increased interest in the already "old" recipe, thank you for it! I even wanted to repeat it myself! But now, too, just after returning from the dacha, here I have a small oven.