Biberle – Swiss National Pastry

A great cake recipe for any occasion:

For the filling, sift confectioners’ sugar, mix with almond kernels on the tabletop, make a dent in the center. Pour in bitter almond oil, canned milk and egg, knead all ingredients together, form into 9 finger-thick rolls, about 20 cm long.

For the dough, beat the eggs, sugar and honey until creamy. Fold in cinnamon and allspice (new spice). Mix flour with baking powder, sift, fold in 2/3 of it by tablespoons, knead the rest of the flour into it.

Roll out the dough on a floured table top (about 20 x 72 cm) to make 9 rectangles, 20 cm long and 8 cm wide, place a marzipan roll on each piece, roll tightly into the dough.

Refrigerate.

Cut into spitzkuchen-like pieces, place on a greased baking sheet, brush with milk. Press half an almond into the center of each triangle. Bake at 175 to 200 °C for 15 to 20 minutes.

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