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Swiss Biberli

1 C. honey
2/3 C. sugar
2 T. water
Grated rind of half a lemon
2 T. kirsch, rum or brandy
4 C. sifted flour
1 t. ground anise
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground coriander
2 t. baking soda
Filling
Glaze

In medium saucepan, heat honey, sugar and water over medium heat until sugar dissolves. Do not boil. Remove from oven and cool. Stir in lemon rind and kirsch. Set aside.

In large bowl, sift flour with spices and baking soda onto bread board. Pour reserved honey mixture over flour and work into flour well. Place dough in greased bowl. Cover and set aside at room temperature for 2 days.

When ready to prepare: Make filling and glaze.

Roll portions of dough out on lightly floured board in rectangle that is 1/4-inch thick. Stand with longest side closest to you. Place 1-inch thick roll of filling along the edge of dough, leaving 1-inch space at end of piece of dough. Gently curl edge of dough over filling to cover completely. Trim off edge of roll and seal. Repeat with remaining dough and filling.

Preheat oven to 350� F.

Cut filled rolls into 1-inch pieces. Place pieces on ungreased cookie sheets and bake in preheated oven 25 to 30 minutes. Remove from sheet to cooling rack while hot.

Glaze biberli while still hot. When glaze is dry, store biberli in airtight container a few days before eating to bring out the spicy flavor.

Filling
3 C. blanched almonds
1 C. sugar
1/3 C. honey
1/2 C. apricot jam
1 1/2 t. almond extract
Juice of half a lemon
Grated rind of 1 lemon

In food processor or blender, grind almonds using finest blade. Mix in sugar, honey, jam, almond extract, lemon juice and rind. Mix well.

Glaze
1 1/2 C. sugar
1/2 C. water

Combine sugar and water in medium saucepan and bring to boil. Cook 5 to 7 minutes or until mixture reaches syrup state; 230� F. when measured on a candy thermometer.

Makes 9 dozen.

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