Hedgehog "biberli"

Total time: 1hr 55m
Preparation Time: 60m

For 30 pieces

Nutritional Information

Contains 150 Kcal, 4g Protein, 22g Carbohydrates, 5g Fat


  • Dough
  • 75 g sugar
  • 0.75 dl milk
  • 250 g honey
  • 1 fresh eggs
  • 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, roughly chopped
  • 50 g almond slivers
  • 30 g chocolate shavings, roughly chopped

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  • 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.

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Products used in this recipe

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