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| Biskuitstreifle Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
60 gm butter (1/4 cup)
2 eggs, separated
100 gm flour (3/4 cup plus 2 tbsp)
1 a bit of milk
1 salt to taste
1 a bit of baking powder
Cooking Directions:
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
pasta,soups/stews,german
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