Nut Biscuits

For the nut sponge cake, beat egg whites until stiff and beat in baking sugar. Beat egg yolks, powdered sugar and vanilla sugar until foamy.

Sift together the flour, nuts and baking powder and add to the yolk mixture with the beaten egg whites.

On a baking tray lined with baking paper, use a piping bag to pipe biscuit-shaped sticks and sprinkle with hail sugar.

Bake at 220 degrees for about 10 minutes. When the nut biscuits are cold, dip the underside in chocolate glaze.

Preparation Tip:

The nut biscuits also taste good without chocolate icing. Alternatively, you can also dip them in punch or sugar glaze. But then you should leave out the sugar.

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