for a loaf pan / working time: approx. 30 minutes
6-7 egg whites
100g pumpkin seeds
100g icing sugar
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.