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Hedgehog "biberli"
1 h active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 150
  • Fat about 5g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 30 pieces
Dough
  • 250 g honey
  • 0.75 dl milk
  • 75 g sugar
  • 1 fresh egg
  • 500 g brown flour
  • 0.5 tsp baking powder
  • 1 parcel bourbon vanilla sugar
  • 1 tbsp gingerbread spice
Almond mixture
  • 2 tbsp sugar
  • 120 g shelled ground almonds
  • 4.5 tbsp honey
To bake
  • 1 dl cream
To decorate
  • 100 g dark chocolate, coarsely chopped
  • 50 g almond slivers
  • 30 g chocolate sprinkles, coarsely chopped
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And that's how it's done
And that's how it's done
Dough
Heat honey, milk and sugar in a pan while stirring until the sugar has dissolved, cool. Stir in the egg. Mix the flour and all ingredients up to and including the gingerbread spice, add to the honey mixture, knead to form a smooth dough and leave to rest for approx. 30 mins.
Almond mixture
Mix all the ingredients together.
To shape
Halve the dough, roll out to approx. 1 cm thick between two sheets of baking paper, cut into strips measuring approx. 7 cm. With wet hands, shape the almond mixture into rolls (approx. 1.5 cm in diameter. Place the almond rolls in the middle of the dough strips, roll lengthwise, cut into pieces approx.. 2 cm wide, shape into balls with your hands and use two fingers to press them into a drop shape, then place on a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, coat with cream immediately, leave to cool in a well-sealed biscuit tin.
To decorate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate. Dip the hedgehog bodies into the chocolate, sprinkle with almond slivers or chocolate shavings, draw eyes and a nose with chocolate.