Biberli Cookies Recipes

BIBERLI

Steps:

• Whip egg whites until stiff, adding sugar 1/3 cup at at time. Add nuts and cinnamon. Set aside.
• 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.

BIBERLI COOKIES

Steps:

• Filling:.
• Beat egg wites until stiff. Add sugar and nuts gradually.
• Heat honey and sugar, bring to a boil.
• Take off heat and add flour and spices.
• Quickly roll out and cut into triangle shapes.
• Put small amt of filling in center of each triangle and fold up edges.
• Dough must be worked quickly and kept warm during rolling and filling process.
• Bake about 15-20 minutes at 350°F.
• Store in airtight container at least 4 weeks. A piece of bread or apple will hasten ripening.

LEBANESE COOKIES

Steps:

• Preheat oven to 350.
• In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
• Add orange juice, baking powder and baking soda, mix well.
• Gradually add flour to make a soft dough.
• With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
• Cool about 2 minutes and remove to a wire rack.
• Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
• Dip the COOLED cookies into the warm syrup.
• Sprinkle immediately with the finely chopped walnuts.
• Return to wire rack to set.