Pumpernikler
- 4 eggs
- 9 ounces sugar
- 1/2 ounce cream of tartar
- 1 Tbsp milk
- 2 ounces almonds, blanched & ground
- 1 lb flour, sifted
Stir the eggs for 15 minutes with the sugar. Add the ground almonds, cream of tartar dissolved in milk and the sifted flour. Roll out the dough as thin as the back of a thick knife. Cut into strips about 1 1/4 inches wide. Brush over with egg. Bake a light rich golden brown in a hot oven at 400°F. Cut with a very sharp knife on the bias into smaller pieces when still hot.
Submitted by Oct 20, 2009
15 min
30 min
45 min