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