Title: Vanilla-Nut "Wolfzahne"
Categories: German Cookie
Yield: 4 Servings

BASIC DOUGH
250	g	Butter or margarine
2	tb	Sour cream
100	g	Sugar
4		Egg yolks
375	g	Flour
		Flour for rolling out
		Butter or shortening for greasing the pan
FILLING
4		Egg whites
250	g	Sugar
4		Packages vanilla sugar
250	g	Chopped or grated nuts

Cream the butter or margarine with the sour cream and sugar. When creamed, add the egg yolks one by one.

Blend in the flour. When a dough starts to form, knead it briefly with the hands. Flour the work surface and roll the dough out. Cut into strips about 2 cm wide by five cm long.

Place these strips in the lightly greased pan ("backblech"), cover with a clean kitchen towel or dishtowel, and let stand overnight in a cool place.

The next day, whip the egg whites until stiff. Add the vanilla sugar and the chopped/grated nuts to the egg whites, and mix well. The mixture should be handled lightly, so as to remain fluffy. If the mixture becomes too runny, thicken with a small amount of flour. Fill an icing bag with the mixture and pipe it into the dough-strips in the baking pan. Preheat the oven to 175 degrees C and bake the cakes for about 10 minutes.

(from an archived message from the German newsgroup zer.t-netz.essen)

previous

next