Cedar bread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the lemon thoroughly, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Sieve the icing sugar into a bowl. Beat egg whites until stiff, then gradually add icing sugar while stirring. Add lemon juice and continue beating until the icing is smooth and shiny.

2. 2

   Remove approx. 200 g and set aside. Add almonds and lemon zest to the remaining egg white mixture and knead with the dough hooks of the hand mixer. Finally, form into a ball with your hands (dust your hands with icing sugar) and let it rest for about 30 minutes. Sprinkle sugar on the work surface. Roll out the dough about 1 cm thick to a rectangle (about 25 x 30 cm). Cut the dough into 5 strips (each 6 cm wide). Cut each strip into 16 approx. 1.5 cm wide sticks and place them on two baking trays lined with baking paper. Spread the strips thickly with egg white mass. Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes. Let the cedar breads cool down on the baking trays and dry.

3. 3

   Cut the dough into 5 strips (each 6 cm wide). Cut each strip into 16 approx. 1.5 cm wide sticks and place them on two baking trays lined with baking paper. Spread the strips thickly with egg white mass. Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes. Let the cedar breads cool down on the baking trays and dry. Dust with icing sugar just before serving. In tins kept cool and dry for about 3 weeks

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
3 g

PROTEINS
1 g