St. Gallen Walnut Biberli

The St. Gallen Walnut Biberli Recipe Preparation time: 50 minutes * without refrigeration time Cooking time: about 12 minutes per cookie sheet Keeps for about 6 weeks in well-sealed cans

Approximately 60 pieces

For the dough:
150 g of liquid honey
* 130 g sugar syrup (sugar beet)
* 1 egg (size M)
* 380 g flour
* 1 * 2 level tsp Dr. Oetker Backin level tsp gem. Cinnamon
* 1 pinch gem. Carnations

For the filling:
* 100 g walnuts 200 g marzipan raw mass
* 3 tablespoons rum
* 50 ml of milk for brushing

batter for the honey, sugar syrup and egg in a mixing bowl with electric mixer with whisk stir well.

Flour with baking powder, cinnamon and cloves, mix the honey to give ground. The ingredients with electric mixer with dough hook on lowest heat until a smooth dough. Place the dough in cling film wrapped at least 1 hour in the refrigerator.

chop the walnuts finely For the filling. The marzipan with walnuts and rum knead. Walnut marzipan into 3 equal portions to share. Each serving of marzipan into a rod (each about 35 cm in length) shape.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Knead the dough briefly and roll out on a lightly floured work surface into a rectangle (about 28 x 35 cm). The Teigrechteck 2 times cut lengthwise (each about 9 cm x 35 cm) and thin brush with milk.

In each case, a walnut marzipan pole on the strips of dough and roll up. Form the poles of 50 cm long rolls.

Cut with a knife, 2-3 cm large triangles from the rolls and place (covered with parchment paper) onto baking sheets. It can be some distance between the Teigdreiecken. The triangles Brush with milk.

the baking sheets in succession move (along with hot air) in the preheated oven. The walnut-Biberli bake about 12 minutes per baking sheet .

The Biberli with the baking paper from the baking sheets to cool on cake racks and take leave.

St. Gallen Walnut Biberli Recipe
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