The Cedar bread Recipe Preparation time: 45 minutes * without cooling time Cooking time: about 30 minutes per cookie sheet Keeps for about 2 weeks in tightly sealed cans
Approximately 50 pieces
For the dough:
2 egg whites (M size)
* 250g caster sugar
* 1 package Dr. Oetker vanilla sugar
* 1 teaspoon lemon juice
* 1 pack Dr. Oetker Finesse grated lemon peel
* 400 g peeled, acc. Almonds
powdered sugar for rolling
For the cast:
150g icing sugar 2-3 tbsp lemon juice *
preheat the oven. Top and bottom heat: about 130 ° C, hot air: about 110 ° C.
beat egg whites with electric mixer for the batter with whisk at the highest level of stiffness.
The snow must be such that a knife cut remains visible. Icing sugar with vanilla sugar, mix suppressed gradually and beat until the meringue stands out strongly.
Stir in lemon juice, and half-cup of almonds. Of the remaining almonds so much under the egg whites and almond mass, knead the dough barely sticks.
Roll out the dough onto a work surface dusted with powdered sugar about 1 cm thick. Cut out with cookie cutters crescents. The scraps may again knead, roll out again and cut out another half-moons - until the dough is used up.
the crescents on baking sheet (covered with parchment paper) place. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The cedar bread bake about 30 minutes per baking sheet .
The cedar bread with baking paper from the baking sheets to cool on cake racks and take leave.
Mix powdered sugar with lemon juice for the cast to a thick, spreadable casting. The cedar bread knife with a broad brush over. The cast can be determined.
Tip: To roll out, you can use instead of the icing sugar and the remaining almonds.
|Cedar bread Recipe|