Summary

Ingredients

• 200 g butter, room temperature
• 150 grams sugar
• 5 egg yolks
• 0.5 teaspoon ½ flavor, (Citroback)
• 1 pinch (s) salt
• 400 g flour

For the filling:

• 300 g jam, (forest fruit jam)

For the meringue topping:

• 5 egg whites
• 150 g powdered suar
• 200 g almond (s), round

For decoration:

• 3 tablespoon cocoa powder

Print Recipe Pin Recipe

Instructions

1. Mix the butter with the sugar, egg yolk and a pinch of salt until foamy, mix the Citroback with the flour and knead in. Wrap the dough in foil and put it in a cool place for at least an hour. Then roll out on baking paper the size of a baking sheet and pull onto the baking sheet. Possibly roll out to the edge. Spread the jam on top.
2. Beat the egg white until stiff, fold in the powdered sugar and ground almonds. Spread the foam mixture on the jam. Bake in the preheated oven at 180 ° for about 25 minutes. Then pull it onto a board with the baking paper and cut into slices while still warm, approx. 2 cm wide and 5 cm long. Dust with cocoa.