recipe

Pumpkin seed rusks

for a loaf pan / working time: approx. 30 minutes

Ingredients:
6-7 egg whites
70g butter
100g pumpkin seeds
200g flour
100g icing sugar

Preparation:
Whisk the egg whites with the sugar until stiff. Gently stir in the melted butter, whole pumpkin seeds and flour.

Put the mixture into a well-greased and floured loaf pan and bake slowly for 35 minutes at 150°C.

Remove from the loaf pan to cool and allow to “rest” for one day.
Then slice very thinly, spread the slices on a backing tray and dry them in the oven (100°C). Store the pumpkin seed rusks well closed.