If you love classic German pastries but want something quick and approachable, this super easy bienenstich plätzchen recipe is just for you. These delightful little cookies capture the essence of the traditional Bienenstich cake with their tender dough, creamy filling, and crunchy almond topping.
You'll find that making bienenstich plätzchen is simpler than you might expect, and they're perfect for sharing with friends or enjoying as a sweet treat anytime. Once you try this recipe, bienenstich plätzchen will become a favorite in your baking repertoire.
Why You'll Love This Recipe
- Quick and simple to prepare with easy-to-find ingredients.
- Deliciously combines soft dough, creamy filling, and crunchy almonds.
- Perfect bite-sized treats ideal for parties or afternoon snacks.
- Can be made ahead and stored for several days without losing freshness.
- Great introduction to traditional German baking flavors.
Ingredients
Gather these ingredients to create the dough, filling, and almond topping for your bienenstich plätzchen.
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds, toasted
- 3/4 cup whole milk
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 large egg yolk (for filling)
- 1 teaspoon vanilla extract (for filling)
- 2 tablespoons unsalted butter (for filling)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 18 cookies
- Calories: Approximately 160 per cookie
How to Make Super Easy Bienenstich-Plätzchen
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1/3 cup sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until dough forms.
- Roll the dough into small balls about 1 1/2 inches in diameter and place them on the baking sheets, spacing about 2 inches apart. Press a few toasted sliced almonds onto the top of each ball.
- Bake for 12-15 minutes until the cookies are lightly golden and almond topping is toasted. Remove from oven and cool completely on a wire rack.
- While the cookies bake, prepare the creamy filling: In a small saucepan, whisk together the milk, sugar, cornstarch, and egg yolk over medium heat.
- Cook the filling, stirring constantly, until it thickens and comes to a gentle boil, about 5 minutes. Remove from heat and stir in vanilla extract and butter until smooth. Let cool to room temperature.
- Once cookies and filling have cooled, slice each cookie horizontally in half. Spread about 1 tablespoon of the creamy filling on the bottom half and sandwich with the top half.
- Serve immediately or refrigerate to let the filling set further for a firmer texture.
Tips for the Best Results
- Make sure butter is softened but not melted for the best dough texture.
- Toast the sliced almonds lightly to enhance their flavor and crunch.
- Cool cookies and filling completely before assembling to prevent sogginess.
- Use a sharp serrated knife to slice cookies cleanly in half.
- Store assembled cookies chilled for up to 3 days for optimal freshness.
Storage and Reheating
You can store your super easy bienenstich plätzchen in an airtight container in the refrigerator for up to three days. Keep them chilled to maintain the creamy filling's texture and avoid sogginess in the dough.
If you want to freeze them, assemble the cookies after thawing for best results. Reheat slightly in a warm oven (about 300°F) for 5 minutes if you prefer a softer cookie, but they are also delicious served cold.
Frequently Asked Questions
What makes bienenstich plätzchen different from regular cookies?
Bienenstich plätzchen are inspired by the traditional German Bienenstich cake and feature a unique combination of a tender dough base, a creamy custard filling, and a crunchy almond topping, which sets them apart from ordinary cookies.
Can I use almond flour instead of sliced almonds?
While almond flour can be used in the dough, the sliced almonds on top provide the signature crunch and appearance. For best results, stick to toasted sliced almonds for the topping.
Is it possible to make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Keep in mind that texture and flavor may vary slightly.
Can I prepare the filling ahead of time?
Absolutely! The creamy filling can be made a day in advance and refrigerated. Just bring it to room temperature and stir gently before assembling the cookies.
