Biberli

A nut-filled chewy spice cookie. Make these 6 to 8 weeks before consumption as the cookie must "ripen".

For the filling:
1 cup granulated sugar
2 egg whites
2 cups ground nuts
1/2 teaspoon cinnamon

For the dough:
1 pound honey
1/2 cup granulated sugar
4-1/2 cups all-purpose flour
3 teaspoon cinnamon
1-1/2 teaspoon ground cloves
1-1/2 teaspoon anise extract
pinch of nutmeg

To make the filling:
Whip egg whites until stiff, adding sugar 1/3 cup at at time. Add nuts and cinnamon. Set aside.

To make the dough:
Pre-heat oven to 350 F. In a saucepan, heat honey and sugar to a boil. Take off heat and add to flour and spices. Roll out thin (less than 1/8 inch). Cut into 2-inch triangles (a pizza wheel works well here). Put a small amount of filling in the center of each triangle and fold up points like a 3-cornered diaper. Bake 12 minutes. Dough must be worked quickly and kept warm during rolling and cutting or it hardens!

Store in air-tight container 6-8 weeks (dunkable in 4 weeks). If you're in more of a hurry, add a slice of bread to the container. When "ripe" the shell is chewy and the merengue is crisp.

Note: Originally posted by "Chuck - CA" to the now-defunct Holiday Cookie Club at Epicurious.com. Chuck adds: "This cookie - fondly known as the "diaper cookie" - has been a favorite with our family for years. My mother got it from a school chum ca. 1944; I don't know (but would love to) where it came before that!"

Country of Origin: Switzerland

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com