Biberle are bite sized cookies of almond paste wrapped in gingerbread. Traditionally found on a plate of assorted Christmas cookies in Germany, these cookies can be enjoyed year round. I’m a fan of gingerbread anytime, not just at Christmas. The recipe takes a bit of time to prepare but one batch makes quite a lot of cookies so you’ll have plenty to share as well as keep for yourself. The time to make this recipe assumes that you already have almond paste ready. If you don’t and are making it yourself, allot another hour. Also, check out my almond paste recipe. Anyway, on to the recipe
Recipe Notes
In addition to needing almond paste for this recipe, you also need a special spice blend called Lebkuchgenwurz, which translates to gingerbread spice. So, if you want to make your own gingerbread spice, I found a recipe here that you can use. I didn’t have mace, star anise, or green cardamom but it still tasted plenty like gingerbread to me. I did have regular cardamom but I think the cloves and ground ginger are really what make gingerbread taste like gingerbread.
Start by adding the honey, sugar, and butter to a sauce pan and melting over low-medium heat. Once the mixture is melted, transfer to a bowl and let cool completely. Next add the flour, baking powder, cinnamon, lebkuchengewurz, and salt to a large mixing bowl and whisk to combine. Once the butter mixture is cool, stir into the flour mixture and knead until well combined. Wrap in cling film and refrigerate for at least an hour, up to 24.
Biberle Assembly Notes
Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Divide the almond paste into 8 equal portions. Take one portion and roll out to a log that is 9 inches long and half an inch in diameter. Repeat with the other 7 pieces of almond paste and set aside.
Remove the dough from the fridge and divide into 8 equal pieces. Take one piece and place between two sheets of cling film and roll out to a rectangle that is 9-1/2″ by 4-1/2″. Peel back the top layer of cling film and brush the top of the dough with cold water. Place one of the logs of almond paste on the long side of the gingerbread dough and press lightly. Using the bottom piece of cling film, roll the gingerbread dough tightly around the almond paste log until it is completely rolled up. Roll the completed log back and forth a few times to get rid of any air bubbles and eliminate the seam on the log.
Using a knife, cut the log into trapezoidal pieces by making alternating 45-degree cuts in the log. Place the prepared pieces on the prepared baking sheet, leaving half an inch between pieces. Repeat with the other 7 pieces of dough and almond paste.
Final Notes
Once you have a sheet filled, bake for 12 minutes or until the dough is lightly browned but still soft to the touch. Remove from the oven and let the cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool. They can be stored in an airtight container at room temperature for at least two weeks. I don’t know if they’ll last that long.
Biberle
Equipment
- Rolling Pin probably don't want to use a wine bottle here, the dough is tough
- plastic wrap
- Pastry Brush
Ingredients
- 125 grams Honey
- 75 grams light brown sugar
- 65 grams Kerrygold Butter, unsalted
- 265 grams AP flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Lebkuchengewurz
- ⅛ tsp salt
- 300 grams Marzipan
Instructions
- Place the honey, sugar, and butter in a sauce pan over low-medium heat and melt, stirring occasionally. Once completely melted and incorporated, transfer to a mixing bowl and let cool completely.
- Combine the flour, baking powder, cinnamon, Lebkuchengewurz, and salt in a separate bowl and whisk to combine.
- Stir the cooled butter-honey mixture into the flour mixture and knead until well combined. Wrap tightly in plastic warp and chill in the fridge for at least 1 hour, up to 24.
- Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
- Divide the marzipan into 8 equal portions. Roll each piece out into a 9-inch long rope that's around half an inch in diameter.
- Remove the dough from the fridge and divide into 8 equal portions
- Place one piece of the gingerbread dough between two sheets of cling film and using your rolling pin, roll the dough into a 4-½" x 9-½" rectangle. Remove the top piece of cling film and brush the dough with a thin layer of cold water. Place one of the almond ropes lengthwise along the edge of the dough and using the other piece of cling film, roll the gingerbread dough around the marzipan rope.
- Roll the log back and forth a few times to get rid of any air pockets and make the seam disappear. Using a sharp knife, cut the log into trapezoid shapes by alternating making 45 degree cuts in the log. Place the prepared pieces on the prepared baking sheets leaving half an inch between the pieces.
- Repeat with the other 7 pieces of dough and marzipan.
- Once the cookies have been prepared, bake for 12 minutes or until the cookies are lightly browned and soft to the touch.
- Let the cookies cool on the pan for a few minutes before transferring to a rack to cool. The cookies will keep for at least two weeks in an airtight container at room temperature.
