Gingerbread almond nuggets (Biberle) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 226) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow cookies to rest a few days before serving.

  • ldebuys on January 29, 2026

    I think I won't cook these for quite as long if I make them again. They remained quite firm, never softening enough to not be a little bit scary to eat.

  • MichiganCooking on January 02, 2026

    Unique taste combination, and a hit on the cookie platter (jokes about "dog treats" notwithstanding!). The recipe as printed uses 1.5 tubes of grocery-store almond paste. (I used the leftover half tube to make a half-recipe of Bethmännchen/almond domes, also a hit.) They were pretty hard coming out of the oven, and softened up a little. Maybe consider adding apple slice/breadslice/brown sugar bear to tin.

  • amandabeck on December 27, 2021

    I added these to a cookie tin because of the promise they kept well. I think they have a nice unique look and tasted nice if you're looking to mix up the shapes/textures/flavors on a cookie platter or mailer.

  • stef on December 08, 2019

    Followed recipe but I found the dough quite dry. I'll use less flour next time. I did roll them out and got about 50 cookies. They were baked in 11 minutes on convection bake. Nice flavour of h 8oney, spice and almond paste. Made Christmas 2024. Found that after a week they softened up a bit and we liked them better.

  • TrishaCP on December 12, 2016

    Recipe can be found online here: https://www.washingtonpost.com/recipes/gingerbread-almond-nuggets-biberle/15602/?utm_term=.30b023cd625d

  • TrishaCP on December 12, 2016

    The flavor is outstanding. I found the dough easy to roll out following the instructions (time-consuming but not as bad as expected) and my cookies look like the photo on her website! (Miracle- I'm not usually too successful when rolling cookies.) I used my scale to ensure equal parts of dough and almond paste before rolling, and I'm sure that helped. I found the measurements required for the butter and brown sugar (tablespoons plus teaspoons) annoying, but not as bad as the needed 10 oz almond paste (standard tube in US supermarkets is 7 oz)- maybe the intent is to use the book's almond paste recipe? Also, watch the texture/cook time. I'm unsure of what the final texture for these cookies should be, but I pulled mine out at 10 minutes and they were very close to being burned on the bottom and are quite firm. ETA- after two weeks, they did soften to a pleasingly firm and chewy texture and my family loved them.

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