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Bienenstich ‘Bee Sting’ Slice

Honey Almond Squares: Perfect for Rosh Hashanah

The original version of this delicious and unique slice was from the kitchen of the late Lena Goldstein, one of the early (and now iconic) contributors to Monday Morning Cooking Club. This is not a traditional Bienenstich (‘bee sting cake’), which is usually made with yeast, but a simpler version with a quick pastry base.

It is perfect for Rosh Hashanah (Jewish New Year), served alongside Middle Eastern fruit kompot.

We shared this recipe with Channel 7’s The Morning Show for Rosh Hashanah 2018.

 

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Bienenstich
From the kitchen of Lena Goldstein, one of the original contributors to Monday Morning Cooking Club.
Servings
24squares
Servings
24squares
Ingredients
Servings: squares
Units:
Ingredients
Servings: squares
Units:
Instructions
  1. Preheat the oven to 170 C. Line a 21 x 31 x 2 cm rectangular baking tin.
  2. To make the base, combine the flours, sugar and salt in a large bowl. Add the butter and with your fingertips, crumble the mixture until it resembles coarse breadcrumbs. Add the egg yolks and vanilla and combine with you hand, squeezing to form a ball of dough.
  3. Press the dough into the base of the prepared tin and set aside.
  4. To make the topping, melt the butter, sugar and honey gently in a saucepan then add the almonds. Stir to combine and pour over the pastry base and spread it from edge to edge.
  5. Bake for 35 minutes or until golden. Allow to cool in the tin before cutting into squares. Store in an airtight container.
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One Response to Bienenstich ‘Bee Sting’ Slice

  1. Dee November 9, 2019 at 12:01 pm #

    I love the bienenstich recipe & have made it many times. It’s simple to make & delicious.

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