Swiss Biberli

Dough
1 c. honey
2/3 c. sugar
1-1/2 tsp. grated lemon peel
2 T. brandy or rum
4 c. flour
2 tsp. baking soda
1 tsp. ground anise
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. coriander

Filling
3 c. blanched almonds
1 c. sugar
1/2 c. apricot jam
1/3 c. honey
1 T. grated lemon peel
3 T. lemon juice
1-1/2 tsp. almond extract

Glaze
1-1/2 c. sugar

Prepare dough in advance.
In saucepan, combine 1 c. honey, 2/3 c. sugar & 2 T. water. Heat until sugar dissolves. Let cool about 20 minutes. Stir in lemon peel and brandy.

Sift flour with dry ingredients. Add honey mixture. Mix with wooden spoon to stiff dough. Shape into ball. Refrigerate covered 2 days.


Grind almonds with blender. Add remaining ingredients. Roll out half dough at a time, 1/4" thick into 10" squares. Cut crosswise to make 4 strips.

Place 5 tp 6 T of filling in 1/2" wide mound down the center of strip. Bring edges of dough over filling and seal.

Cut into 1" pieces. Place seams down on cookie sheet. Bake for 20 minutes. (No temp. given. My guess is 350 degrees? If anyone makes this, please add temp. you used.)

Boil 1-1/2 c. sugar with 1/2 c. water for 5-7 minutes. Glaze biberli when they come out of oven.

Yield: 80

Springerles

4 eggs
1 lb. confectioner's sugar, sifted
3 to 4 cups flour
1/2 tsp. baking powder
1/2 tsp. anise oil

Beat the eggs 10 minutes with the electric beater, or 30 minutes by hand. You want the eggs to be good and yellow and thick.

Gradually add the powdered sugar. Continue to beat. Sift flour and baking powder together and fold in. The less flour, the more tender the cookies. Add anise oil.

Roll out on lightly floured board about 1/3 inch thick, but 1/2 inch thick might not be too thick if you press the springerle mold down hard. Mold should be well floured.

Blow off any extra flour on top of springerles.

Cut into rectangles marked by the springerle mold and place on baking sheets to dry out and set the design. This takes from 12-24 hours.

Bake on lightly greased baking sheets in 300 degree oven for about 20 minutes. They should be faint yellow but not brown.

Yield: 3-1/2 dozen

Beer Cheese

8 oz. mild cheddar, grated
1/2 clove garlic, minced
dash cayenne
1 T. worcestershire sauce
1/2 tsp. dry mustard
1/2 c. beer (flat)

Mix all ingredients until smooth. Age 1-2 weeks.

Best served on Stoned Wheat Thins or Triscuits.

I usually double the recipe.
Peg