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🍰 Heavenly Lebkuchen with Marzipan Core (Biberle)

67 kcal · 30 min · 4 servings

Ingredients

• 125 g honey
• 25 g raw cane sugar
• 50 g butter
• 2 eggs
• 150 g spelt wholemeal flour
• 125 g spelt flour (Type 630)
• 2 tsp baking powder
• 2 tsp gingerbread spice
• 400 g marzipan raw mass

Instructions

1. 1. Put honey, sugar, and butter into a pot.
2. 2. Heat the mixture and stir until the sugar is completely dissolved.
3. 3. Let the mixture cool down.
4. 4. Stir the first egg into the cooled mixture.
5. 5. Mix flour, baking powder, and gingerbread spice in a separate bowl.
6. 6. Sift the flour mixture over the honey-butter mixture.
7. 7. Knead everything together into a smooth dough.
8. 8. Cover the dough and place it in the refrigerator for 1 hour.
9. 9. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
10. 10. Dust a work surface with flour.
11. 11. Roll out the dough on the floured surface to a thickness of 3 mm.
12. 12. Shape the marzipan paste into a roll about 1 cm thick.
13. 13. Cut the dough so that it can wrap around the marzipan roll.
14. 14. Separate the second egg: take the yolk for brushing and keep the white.
15. 15. Brush the edges of the dough wrap with the egg white.
16. 16. Wrap the dough around the marzipan roll and press the edges firmly.
17. 17. Cut the roll diagonally into triangles.
18. 18. Brush the triangles with the egg yolk.
19. 19. Place the triangles on a baking sheet lined with baking paper.
20. 20. Bake the biberle for approx. 20 minutes in the preheated oven.
21. 21. Take the biberle out of the oven and let them cool.
22. 22. Serve the finished lebkuchen.

Nutrition per serving

• kcal: 67
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 8 g