-
1
Make the Honey Dough
20 Mins
Low heat, about 60°C (140°F)
Put the honey, molasses and granulated sugar in a large pan over low heat and warm gently, stirring, until the sugar dissolves and the mixture just simmers. Take it off the heat, stir in the water and half the lemon zest, and let it cool until just warm to the touch. Stir in the beaten egg, then add the sifted flour, baking powder, baking soda, cinnamon, cloves, nutmeg, coriander, aniseed and salt, and mix to a soft, sticky dough. Cover and rest in the fridge overnight, or for at least 2 hours.
Do not add the egg while the honey is hot, or you will scramble it. Patience here is the whole recipe.
Done when: A soft, sticky, dark dough that holds together in a ball.
-
2
Make the Almond Filling
10 Mins
No heat — room temperature, about 20°C (68°F)
Grind the blanched almonds with the icing sugar in a food processor until fine, then add the remaining lemon zest and the kirsch a teaspoon at a time, pulsing until the filling comes together into a soft ball. If it will not hold, add water half a teaspoon at a time. Divide into 3 pieces and roll each into a log about 30 cm long, using a little granulated sugar on the outside if it sticks.
The filling should be soft enough to roll, not crumbly and not wet. Too much kirsch and it oozes out in the oven.
Done when: Three smooth logs of almond filling, firm enough to handle.
-
3
Fill and Shape the Biberli
20 Mins
No heat — room temperature, about 20°C (68°F)
Divide the rested dough into 3 pieces and roll each into a log the same length as the filling. Flatten each log on a floured surface into a rectangle about 30 cm by 7 cm, lay a log of filling along one long edge, and roll the dough tightly around it until the filling is fully enclosed. Press the seam shut. Cut each roll diagonally into 8 small trapezoid pieces, about 4 cm long, and arrange them on the lined trays, leaving 3 cm between them.
Roll the dough tightly with no air around the filling — air pockets puff up and burst in the oven.
Done when: Twenty-four neat trapezoid biberli, seams pressed shut, spaced on the trays.
-
4
Bake Until Well Risen
25 Mins
180°C (350°F)
Bake one tray at a time in a preheated oven at 180°C (350°F) for about 25 minutes, until the biberli are well risen, firm to the touch and pale golden on top. Do not overbake — the filling will ooze out and harden if they stay in too long. If you are making one large stamped biber instead, roll the dough out, press a stamp or a patterned glass firmly into the top, and bake for 30–35 minutes.
Check at 20 minutes: the tops should be set and springy, not soft and dented.
Done when: Well risen, firm, pale golden biberli with no filling leaking out.
-
5
Cool and Mature
10 Mins
No heat — room temperature, about 20°C (68°F)
Leave the biberli on the tray for 10 minutes, then lift them onto a wire rack to cool completely. Store in a tin for at least a week before eating — like all honey gingerbread, biberli taste better after the flavours have mellowed and the crumb has softened.
Resist eating them on day one: the spices are harsh when fresh and gentle after a week in the tin.
Done when: Cool, firm biberli, ready for the tin and a week of patience.
auto_awesome Finishing Touches & Plating
Cool the biberli completely on a wire rack, then keep them in a tin for a week before eating — like all honey gingerbread, they taste better after the flavours have mellowed. Serve with coffee or hot chocolate.
Switzerland
40m
