Biberle is a delicious cookie made with gingerbread dough wrapped around an almond paste centre. They are a traditional German Christmas cookie but can be enjoyed year-round.
Here’s a quick overview of the recipe:
Ingredients:
- For the dough:
- Honey
- Brown sugar
- Butter
- All-purpose flour
- Baking powder
- Spices (cinnamon, gingerbread spice)
- Salt
- For the filling:
- Almond paste
Instructions:
- Make the dough: Combine honey, sugar, and butter in a saucepan and heat gently until sugar dissolves. Let it cool completely.
- Whisk dry ingredients: In a large bowl, whisk flour, baking powder, spices, and salt.
- Stir the cooled honey mixture into the dry ingredients until a dough forms. Chill the dough for at least 1 hour, up to 24 hours.
- Prepare the filling: Divide the almond paste into equal portions and roll them into logs.
- Roll out the dough and cut into pieces. Wrap each dough piece around an almond paste log and shape it into a trapezoid.
- Bake the cookies on a lined baking sheet for around 12 minutes.
Tips:
- You can find pre-made gingerbread spice mix at most grocery stores, or you can make your own.
- The dough can be a bit crumbly. If this happens, you can add a tablespoon or two of softened butter and knead it in until the dough comes together.
- You can also glaze the cookies after they are baked. A simple glaze can be made with cornstarch, water, and a little bit of sugar.
Related
Biberle recipe (German gingerbread cookies)
Learn how to make delicious Biberle with our step-by-step recipe guide. Enjoy this classic confectionery with rich almond filling and marzipan coating
Ingredients
For the dough:
- Honey
- Brown sugar
- Butter
- All-purpose flour
- Baking powder
- Spices (cinnamon, gingerbread spice)
- Salt
For the filling:
- Almond paste
Instructions
- Make the dough: Combine honey, sugar, and butter in a saucepan and heat gently until sugar dissolves. Let it cool completely.
- Whisk dry ingredients: In a large bowl, whisk flour, baking powder, spices, and salt.
- Stir the cooled honey mixture into the dry ingredients until a dough forms. Chill the dough for at least 1 hour, up to 24 hours.
- Prepare the filling: Divide the almond paste into equal portions and roll them into logs.
- Roll out the dough and cut into pieces. Wrap each dough piece around an almond paste log and shape it into a trapezoid.
- Bake the cookies on a lined baking sheet for around 12 minutes.