Everybody's darlings: Edelweiss Biberli!

From Appenzellerland to Agadir, from Zurich to Cyprus: shortly before landing, every guest on board Edelweiss receives a Biberli. This traditional gingerbread biscuit with almond or nut filling has one advantage over chocolate: it doesn't melt. This means you can enjoy this Swiss treat on the beach when you feel peckish.

‘Can I have two?’

The Biberli are produced in Weissbad in the canton of Appenzell Innerrhoden by Bischofberger AG, a fifth-generation family business. The Bischofbergers have their hands full: they produce over three million Biberli every year for Edelweiss guests. And most of them seem to be very popular. ‘The guests love Biberli,’ says cabin crew member Chiara Quattrini. ‘Some even ask for an extra Biberli for their loved ones at home.’

Silence is Biber

The people of Appenzell are so proud of their traditional pastry that the recipe is a closely guarded secret. And this is nothing new: as early as the 16th century, people in Appenzell came up with the idea of making honey dough with a nut filling and embossing the pastry. So, at least in this part of Switzerland, Biber have been eaten for almost five hundred years. 

The main ingredient: lots of love

The Bischofberger family also adheres to the code of honour and does not simply allow anyone to look at their recipe book. They reveal only this much: after it has been made, the dough must rest overnight because the Biber simply taste better that way. And: the delicate treats are made by hand with lots of love and patience.