Biberle
Biberle, or sweet combos as I like to call them, are marzipan wrapped gingerbread nuggets. Crunchy on the outside, chewy on the inside, they're delicious and one batch will last you a while.
Servings 96 pieces
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.