Lebkuchen with Marzipan Filling (Biberle)

Ingredients

• 125 g honey
• 25 g raw cane sugar
• 50 g butter
• 2 Eggs
• 150 g spelt whole‑grain flour
• 125 g spelt flour (Type 630)
• 2 tsp Baking powder
• 2 tsp Lebkuchen spice mix
• 400 g marzipan core

Instructions

1. 1.

   Heat the honey, sugar and butter in a saucepan until the sugar dissolves completely, then let cool. Beat in one egg. Mix the flours with baking powder and Lebkuchen spice, sift over the wet mixture and knead into a dough. Cover and chill for 1 hour.

2. 2.

   Beat in another egg. Combine the flour mixture with baking powder and Lebkuchen spice, sift over it and knead. Cover and chill for 1 hour.

3. 3.

   Roll the dough to a thickness of about 3 mm on a floured surface. Shape the marzipan into a roll roughly 1 cm thick. Cut the dough so that it can wrap around the marzipan roll. Separate the remaining egg white, brush the edges with it and press the dough together.

4. 4.

   Cut the finished roll diagonally into triangles, brush with egg yolk, place on parchment paper on a baking tray. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 20 minutes. Remove Biberle, let cool and serve.