Title: Biskuitstreifle
Categories: Pasta Soup German
Yield: 4 Servings

60	g	Butter (1/4 cup)
2		Eggs, separated
100	g	Flour (3/4 cup plus 2 Tbsp)
		A bit of milk
		Salt to taste
		A bit of baking powder

From the Ries area.

Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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