Bienenstich ‘Bee Sting’ Slice

Honey almond squares, perfect for Rosh Hashanah.

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.

[box]

 

Love the recipe?
Buy the book.
Click here

 


[/box]

Bienenstich
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Lena Goldstein, one of the original contributors to Monday Morning Cooking Club.
Servings
24 squares
Servings
24 squares
Bienenstich
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Lena Goldstein, one of the original contributors to Monday Morning Cooking Club.
Servings
24 squares
Servings
24 squares
Ingredients
BASE
TOPPING
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.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

One Comment

  1. Dee

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Almond Meringue Torte.⁠
(we hope you saw the short video in our last post)⁠

Flourless⁠
Gluten free⁠
KLP⁠
Passover friendly⁠
Easy to make⁠
Do ahead⁠
So so SO good⁠
And so so SO impressive⁠


Recipe in 'Now for Something Sweet'.⁠

Click on the link in the profile to buy your copy.⁠


#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #pesach #passover #KLP #glutenfree #ourkitchensopen
...


So who's getting ready for Passover next week (9 sleeps to go) ? 👊👊👊👊⁠

We've got LOADS of recipes and ideas coming up over the next week - so stay tuned.⁠ We're thinking Seder night AND for the entire eight days.⁠

Click on the link in our profile to check out our Passover roundup. ⁠

⁠This is the ALMOND MERINGUE TORTE. ⁠

Flourless.⁠
Gluten free.⁠
KLP.⁠
Make ahead.⁠
Gorgeous looking.⁠
Bloody delicious.⁠

This recipe can be found in our new book, Now for Something Sweet. ⁠
The book really does make THE BEST Pesach gift 😀⁠

If you're in Sydney's east, order online through @wizo.nsw (they deliver) or our website (click on the link in the profile). We are happy to sign and inscribe books ordered this week. Please order by Friday if you want it delivered in time for Pesach!⁠ (Thanks @geostern_ for a beautiful recipe. We are honoured and thrilled to have you in our book)




(video by @olliequirk, music by @oscarjoemusic)⁠



#mondaymorningcookingclub #nowforsomethingsweet #mmcc #pesach #passover #KLP #seder #ourkitchensopen
...

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts