1

For the dough, cream the butter, then add the sugar, eggs, cinnamon and salt, and continue to mix until the batter is light in colour. Mix in the nuts and the flour. Rest briefly.

2

Roll out the dough on a lightly floured surface until it is approx. 1 cm thick. Place in the refrigerator for approximately 1 hour to firm up.

3

Before baking, brush the dough with the beaten egg white and sprinkle with sugar. Immediately cut into bars of approx. 1.5 x 7 cm and lay them on a baking tray covered with baking paper.

Baking

Bake for 15-20 minutes in an oven preheated to 200°C.

Tip

PureSpelt Nussstängeli can keep for 4-5 weeks stored in a cool and dry place.

Source:

IG Dinkel, Judith Gmür-Stalder