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  Recipe Home » Pasta » Biskuitstreifle
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  Biskuitstreifle
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 179
Ingredients:
60 g Butter (1/4 cup)
2 Eggs, separated
100 g Flour (3/4 cup plus 2 Tbsp)
A bit of milk
Salt to taste
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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