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.

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Bienenstich
Votes: 4
Rating: 4.25
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: 4
Rating: 4.25
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.

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3 Comments

  1. Dee

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

  2. jackie

    can i make ahead and freeze?

    1. Lisa Goldberg

      Yes, we think this would freeze well as long as you wrap it well. Happy cooking!

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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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