Ingredients
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@bettybossi.ch
Dough
Filling
Shape
How it's done
Dough
Heat the honey, milk and sugar in a pan while stirring until the sugar has dissolved, take the pan off the heat. Mix together the flour, gingerbread spice and baking powder, add, mix with a wooden spoon to form a dough, knead the warm dough by hand until smooth, cover and leave to rest for approx. 30 mins.
Filling
Put the almonds, honey and sugar in a bowl and knead into a compact mass.
Shape
On a lightly floured surface, roll the dough out into a 5 mm thick rectangle (approx. 25 x 30 cm), brush with water. Cut the dough lengthwise into strips approx. 4.5 cm wide. Roll out the filling to the thickness of a finger, place lengthwise in the middle of the pastry strips. Fold the dough around the filling and make into rolls. Cut the rolls into 3.5 cm long trianges in a zigzag shape. Place on a baking tray lined with baking paper. Brush the Biberli with a little milk.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove, brush with the remainder of the milk.
| Shelf life: | Store in an airtight container for approx. 4 days. |
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