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.
Bienenstich
From the kitchen of Lena Goldstein, one of the original contributors to Monday Morning Cooking Club.
Ingredients
BASE
- 100 grams plain flour
- 100 grams self-raising flour
- 55 grams caster sugar
- 1/4 teaspoon salt
- 125 grams softened unsalted butter, chopped
- 2 egg yolks
- 2 teaspoons vanilla extract
TOPPING
- 125 grams unsalted butter, chopped
- 100 grams sugar
- 2 tablespoons honey
- 225 grams chopped almonds
Instructions
- Preheat the oven to 170 C. Line a 21 x 31 x 2 cm rectangular baking tin.
- 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.
- Press the dough into the base of the prepared tin and set aside.
- 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.
- Bake for 35 minutes or until golden. Allow to cool in the tin before cutting into squares. Store in an airtight container.
I love the bienenstich recipe & have made it many times. It’s simple to make & delicious.
can i make ahead and freeze?
Yes, we think this would freeze well as long as you wrap it well. Happy cooking!
This is one of our favourite treat recipes. When I first made it, my darling mother was in raptures as the bienenstich was very like her mother used to make. Mum grew up in Silesia which is now part of Poland but was German before WW2.
Mum left so much behind when she and Dad migrated, so to recreate her family recipes here in Australia for her family was so important and a gift to all of us. She was so happy when we found this recipe. Many thanks! Angie