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Biskuitstreifle

Yield: 4 servings

Ingredients:

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

Instructions:

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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