Bienenstich Cookies
Some recipes feel like treasures, and Bienenstich or German Bee Sting Cake has always been one of them. Yet, during the holidays, I often crave something smaller and shareable. That’s how these Bienenstich cookies came to be: all the flavor of the original in a delicate little treat.
These cookies capture everything I love about the traditional cake — the honey‑almond crunch, the buttery base, the fruity filling — but in a form that’s easy to serve, gift, or enjoy with a cup of afternoon coffee. They’re a beautiful blend of texture and flavor: crisp shortcrust, caramelized Almonds, and a bright layer of Apricot jam in the middle. And the best part is that they look far more complicated than they actually are.
Ingredients:
Almond–Honey Topping
- 2 tbsp heavy cream (30 g)
- 1 ½ tbsp liquid honey (30 g)
- 5 tbsp butter (70 g)
- ⅓ cup sugar (80 g)
- 1 cup sliced almonds (120 g)
Shortcrust Dough:
- 2 cups all‑purpose flour (250 g)
- ¾ cup cold butter (170 g)
- 1 pinch salt
- A little lemon zest
- 1tsp Vanilla extract
- ½ cup powdered sugar (100 g)
- 1 egg yolk
- Optional: 1–2 tsp cream if the dough needs help binding
Filling:
- Apricot jam
Making the Almond–Honey Topping
In a small saucepan, combine the cream, honey, butter, and sugar. Stir continuously and bring the mixture to a gentle boil. Let it cook for 2–3 minutes until it thickens slightly and begins to caramelize. Add the sliced almonds and mix well so every piece is coated. Spread the mixture onto a pastry mat or parchment paper, cover with another sheet, and roll it out evenly. Remove the top sheet and let the topping cool completely.
Preparing the Shortcrust Dough
In a stand mixer, blend the flour, butter, salt, lemon zest, and vanilla extract until the mixture resembles fine crumbs. Add the egg yolk and sugar, mixing until a smooth dough forms. If it feels too dry, add a splash of cream. Roll the dough into a ball and let it rest briefly if needed.
Shaping round Cookies
Roll the dough on a lightly floured surface until it reaches about ⅛ inch (3 mm) thickness. Use a round cutter to cut out circles that are approximately 2 inches (5 cm) in diameter, and carefully place them on parchment-lined baking sheets. Preheat your oven to 350°F (180°C) so it’s ready for baking.
Baking the Cookie Bases
Bake one tray at a time for about 12 minutes at 350 F, until the cookies are lightly golden. Let them cool completely before assembling.
Cutting the Almond Topping
Place a sheet of parchment over the cooled almond mixture and flip it over. Using a slightly smaller cutter than the dough circles, cut out almond topping rounds. Place each almond round on a baked cookie base.
Gather the remaining almond mixture, press it together, roll it out again, and warm it briefly in the oven if needed to soften. Continue cutting circles until all cookies have a topping.
Bake the topped cookies for 10 minutes. After baking, you can gently press a cutter around the edges to neaten their shape. Let them cool fully.
In theory, you could halt the process at this point and enjoy the cookies without any additional steps.
Assembly
Turn the cooled cookie bases upside down and pipe a small amount of apricot jam onto each one. Place the almond‑topped cookie lids on top and press gently so the jam spreads and holds the cookies together.
Sweet Little Treat
These Bienenstich cookies are everything I love about German baking: simple ingredients, beautiful textures, and flavors that feel both nostalgic and festive. They make wonderful gifts, look stunning on a cookie platter, and pair perfectly with a cup of tea or coffee. And just like the classic cake, they bring a little sweetness and warmth to any gathering.
Bienenstich Cookies
Ingredients
- Almond–Honey Topping:
- 2 tbsp heavy cream (30 g)
- 1 ½ tbsp liquid honey (30 g)
- 5 tbsp butter (70 g)
- ⅓ cup sugar (80 g)
- 1 cup sliced almonds (120 g)
- Shortcrust Dough:
- 2 cups all‑purpose flour (250 g)
- ¾ cup cold butter (170 g)
- 1 pinch salt
- A little lemon zest
- 1 tsp vanilla extract
- ½ cup powdered sugar (100 g)
- 1 egg yolk
- 1–2 tsp heavy cream if the dough needs help binding
- Filling:
- Apricot jam
Instructions
- Almond–Honey Topping:
- In a small saucepan, combine the cream, honey, butter, and sugar. Stir continuously and bring the mixture to a gentle boil.
- Let it cook for 2–3 minutes until it thickens slightly and begins to caramelize.
- Add the sliced almonds and mix well so every piece is coated.
- Spread the mixture onto a pastry mat or parchment paper, cover with another sheet, and roll it out evenly.
- Remove the top sheet and let the topping cool completely.
- Shortcrust Dough:
- In a stand mixer, blend the flour, butter, salt, lemon zest, and vanilla until the mixture resembles fine crumbs.
- Add the egg yolk and sugar, mixing until a smooth dough forms.
- If it feels too dry, add a splash of heavy cream.
- Roll the dough into a ball and let it rest briefly if needed.
- Shaping the Cookies:
- Roll the dough on a lightly floured surface to about ⅛ inch (3 mm) thickness.
- Cut out circles about 2 inches (5 cm) in diameter and place them on parchment‑lined baking sheets.
- Preheat your oven to 350°F (180°C).
- Baking the Cookie Bases:
- Bake one tray at a time for about 12 minutes, until the cookies are lightly golden.
- Let them cool completely on a cooling rack before assembling.
- Cutting the Almond Topping:
- Place a sheet of parchment over the cooled almond mixture and flip it over.
- Using a slightly smaller cutter than the dough circles, cut out almond topping rounds.
- Place each almond round on a baked cookie base.
- Gather the remaining almond mixture, press it together, roll it out again, and warm it briefly in the oven if needed to soften.
- Continue cutting circles until all cookies have a topping.
- Bake the topped cookies for 10 minutes.
- After baking, you can gently press a cutter around the edges to neaten their shape.
- Let them cool fully on a cooling rack.
- Assembly
- Turn the cooled cookie bases upside down and pipe a small amount of apricot jam onto each one.
- Place the almond‑topped cookie lids on top and press gently so the jam spreads and holds the cookies together.
