🍪 Biberli

Name: Biberli
Total time: 60 min
Yield: 12
Cuisine: Switzerland · Appenzell
Ingredients: 250 g plain flour; 150 g honey; 50 g sugar; 60 ml water; 1 tsp baking soda; 2 tsp gingerbread spice (cinnamon, cloves, aniseed, coriander, nutmeg); 200 g almond paste; 1 tbsp honey mixed with 1 tbsp water, for glazing

Origin: Switzerland · Appenzell

198kcal

per serving · 60 g

330kcal

per 100 g

4 gProtein6 g / 100 g

5 gFat8 g / 100 g

36 gCarbs60 g / 100 g

Biberli are small Swiss honey gingerbread cakes with a soft filling of almond paste. A dark, spiced honey dough is rolled around a strip of almond paste, cut into rectangles and baked until just set, so they stay soft and chewy. They are fragrant with cinnamon, cloves and aniseed, keep well for weeks, and are eaten with coffee or given as gifts, especially at Christmas.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: honey

Contains glutenbecause of: gingerbread

Not keto60 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Tree nuts

What it is made of

gingerbreadalmond pastehoneyspices

Recipe

12 servings60 min

Ingredients

250 g plain flour
150 g honey
50 g sugar
60 ml water
1 tsp baking soda
2 tsp gingerbread spice (cinnamon, cloves, aniseed, coriander, nutmeg)
200 g almond paste
1 tbsp honey mixed with 1 tbsp water, for glazing

Method

Warm the honey, sugar and water until the sugar dissolves, then let the mixture cool to lukewarm.
Mix the flour, baking soda and spices, pour in the honey mixture and knead into a smooth dough. Wrap and rest overnight at room temperature.
Roll the dough out to 3 mm and cut into strips 8 cm wide. Roll the almond paste into ropes and lay one along each strip.
Fold the dough over the filling, press the edges together and turn seam side down. Cut into 5 cm pieces.
Bake at 200 °C for 10–12 minutes, then brush with the honey glaze while still hot and leave to cool.

How to make it lighter

Biberli are dense and sweet, so one small piece with coffee is a typical portion; cut larger ones in half.
Make them smaller — 30 g instead of 60 g — so a treat fits more easily into a daily calorie budget.
Skip the honey glaze; it adds sugar but little to the flavour once the cakes are wrapped and stored.

History

Honey gingerbread, known as Biber in eastern Switzerland, has a long tradition in Appenzell and St. Gallen, and the almond-filled Biberli are a speciality of the region. Today they are sold in bakeries throughout Switzerland all year round.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →