Hedgehog "biberli"

Hedgehog "biberli"

Total: 1 hr 55 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 150 kcal
, Fat: 5 g
, Carbohydrate: 22 g
, Protein: 4 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

250g honey
¾dl milk
75g sugar
1 fresh egg
500g brown flour
½tsp baking powder
1parcel bourbon vanilla sugar
1tbsp gingerbread spice

Almond mixture

120g shelled ground almonds
2tbsp sugar
4 ½tbsp honey

To bake

1dl cream

To decorate

100g dark chocolate, roughly chopped
50g almond slivers
30g chocolate shavings, roughly chopped
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How it's done

Dough

Heat honey, milk and sugar in a pan while stirring until the sugar has dissolved, cool. Stir in the egg. Mix the flour and all ingredients up to and including the gingerbread spice, add to the honey mixture, knead to form a smooth dough and leave to rest for approx. 30 mins.

Almond mixture

Mix all the ingredients together.

To shape

Halve the dough, roll out to approx. 1 cm thick between two sheets of baking paper, cut into strips measuring approx. 7 cm. With wet hands, shape the almond mixture into rolls (approx. 1.5 cm in diameter. Place the almond rolls in the middle of the dough strips, roll lengthwise, cut into pieces approx.. 2 cm wide, shape into balls with your hands and use two fingers to press them into a drop shape, then place on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, coat with cream immediately, leave to cool in a well-sealed biscuit tin.

To decorate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.

Dip the hedgehog bodies into the chocolate, sprinkle with almond slivers or chocolate shavings, draw eyes and a nose with chocolate.

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