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Course: Filled CookiesCuisine: SwitzerlandDifficulty: Difficult

A Swiss spice cookie with a nut filling


  • 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.


  • Make these 6 to 8 weeks before consumption as the cookie must “ripen”.
  • 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!”