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Nusse Stangl
(Nooss-shtawn-g’l)
– Nut meringue bars
by
Eve Brown, 10 Dev 2005
Comment: My Mother’s Cookies. It is
nut-based cut in logs
covered with meringue. |
Beat egg whites until start to
be stiff add powdered sugar
according to your taste (between
½ and 1 lb.) Beat till very
stiff (not runny).
Mix ½ of the egg white mix into
the groundnuts.
Cover cutting surface with
breadcrumbs, and then put nut
mix on top and roll evenly into
rectangle shape about finger
thick. Cut in half,
lengthwise. Top this with egg
and sugar mix and spread
evenly. Slice width wise into
sticks (finger width). Using a
spatula put onto a greased
(could spray with cooking spray)
cookie sheet.
Bake for 5-10 minutes at 350˚
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 10 Dev 2005]
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