Summary

Ingredients

How to make Swiss Biberli

Make Dough: In small saucepan, combine 1 cup honey, 2/3 cup sugar, and 2 tablespoons water.
Heat, stirring, just until sugar dissolves—do not boil.
Let cool until lukewarm—about 20 minutes.
Stir in 1-1/2 teaspoons lemon peel and the brandy.
Into large bowl, sift flour with baking soda, anise, cinnamon, ginger, cloves, and coriander.
Add honey mixture; mix with wooden spoon to a stiff dough; then knead until smooth.
Shape into a ball.
Refrigerate, covered, 2 days.
Make Filling: Grind almonds, using fine blade of grinder, or use electric blender.
In medium bowl, combine almonds, 1 cup sugar, the jam, honey, lemon peel, juice, extract; mix until blended.
Set aside.
Preheat oven to 350F.
Lightly grease cookie sheets.
Divide dough in half; return half to refrigerator.
On lightly floured surface, roll out dough, 1/4 inch thick, into a 10-inch square.
Cut crosswise, to make 4 strips.
Place 5 to 6 tablespoons filling in a 1/2-inch-wide mound down center of each strip of dough.
Bring edges of dough over filling, to overlap; press gently, to seal.
Place rolls seam side down.
Repeat with remaining dough and filling.
Cut filled rolls into 1-inch pieces, using sharp floured or moistened knife.
Place seam side down on prepared cookie sheets.
Bake 20 minutes, or until light brown.
1Meanwhile, make Glaze: In small saucepan, combine sugar with 1/2 cup water.
Bring to boiling, stirring until sugar is dissolved.
Boil 5 to 7 minutes, until it forms 2-inch thread when dropped from spoon, or to 230F on candy thermometer.
1Remove hot cookies to wire rack, and brush with glaze.
Cool completely.
Pack in airtight containers, to mellow for several weeks.
Makes about 80.