Marzipan triangles biberle
; void(0);){kind=small}
451We recommend sweet biberle for the Christmas table! It is honey-marzipan sweets from Switzerland, where it is very popular. You will definitely like it!
recipe,photo-recipe,honey ,marzipan,Biscuits,Christmas
Biscuits
Ingredients
Ingredients
| all-purpose flour / plain flour | 7 694 | oz kcal | 200 | grams | |
| all-purpose flour / plain flour | 0 ?? | kcal | 0 | ||
| baking powder for gingerbread | 1 4 | tsp kcal | 1 | teaspoon | |
| egg white | 1 17 | pc kcal | 1 | piece | |
| gingerbread spice mix | 1 47 | tbsp kcal | 1 | tablespoon | |
| honey | 4.25 394 | oz kcal | 120 | grams | |
| marzipan | 10.5 1356 | oz kcal | 300 | grams | |
| powdered sugar | 1 20 | tsp kcal | 1 | teaspoon | |
| sugar granulated | 1.75 201 | oz kcal | 50 | grams | |
| unsalted butter | 1 221 | oz kcal | 30 | grams | |
| water | 1 0 | tbsp kcal | 1 | tablespoon |
Recipe
1.
honey 4.25 oz (120 g) • sugar granulated 1.75 oz (50 g) • unsalted butter 1 oz (30 g)
Mix honey, sugar and butter into foam.
2.
all-purpose flour / plain flour 7 oz (200 g) • baking powder for gingerbread 1 tsp • gingerbread spice mix 1 tbsp
Mix flour, baking powder and spices.
3.
Add the flour to the butter-honey base ...
4.
...and knead the dough.
5.
6.
all-purpose flour / plain flour
Roll the dough into a rectangle 32x24 cm. Cut into quarters so that four doughs with the size 24x8 cm are created.
7.
marzipan 10.5 oz (300 g) • egg white 1 pc
Divide the marzipan into quarters. Create a roller 24 cm long from each part . Put the marzipan rolls into the dough, the edges of that spread with whipped egg white.
8.
Wrap the marzipan.
9.
Cut into 2 cm long pieces.
10.
Gently pull one side down and create a triangle so that the marzipan can be seen only from one side.
11.
Place the triangles on a baking sheet lined with baking paper.
12.
powdered sugar 1 tsp • water 1 tbsp
Bake at 1240°F (670°C)F (670°F (670°F (355°C)C)) F (670°F (355°C)F (355°F (180°C)) C) for 13-15 minutes. Mix the sugar in water and spread the hot biberle. Let cool. Store in a dry and cool place.
Bon appetit!
