for 40 pieces

Dough

120 g	honey
1 dl	milk
3 tbsp	cane sugar
250 g	brown flour
2 ½ tsp	gingerbread spice
¼ tsp	baking powder
1 pinch	salt

Filling

100 g	shelled ground almonds
50 g	honey
2 tbsp	cane sugar

Shape

a little	water
3 tbsp	milk

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.

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