Shake the flour, sugar, vanillin, baking powder and a pinch of salt on a large wooden plate and mix with your hands, form a ring (like a wall) and place four eggs in the middle, mix with a fork so that the eggs are first cracked and then gradually more and more flour mixture is added, i.e. the egg mass in the middle becomes thicker and thicker until everything is mixed together (found the method ingenious, because you don`t need any tools apart from the fork and there is no mess)
Now comes the hardest part: knead by hand until the finger test works, i.e. press lightly into the dough with your finger, when the dent comes out again, the kneading is finished. Now shape the dough into a plate and pour the almonds on it, fold from the edges so that the almonds are enclosed, knead again briefly so that the almonds are nicely distributed. Cut the lump into six parts
Flour the work surface well. Shape each part into a sausage (approx. 3 cm in diameter and as long as the baking tray). Place baking paper on the baking tray and place three sausages well spaced apart on the tray (normal tray is only enough for three sausages)
Mix the yellow of the last egg with water (I put it in a cup and add about 4-5 tablespoons of water) and brush the sausages with it. Bake at 180 degrees for about 25 minutes until they are golden-brown. Take them out, wait until you can touch them and cut them into approx. 1.5-2cm thick slices (better as long as they are hot), let them cool down and fall on them.
Last a long time and actually get better and better.
Ingredients
Print Recipe
Pin Recipe