Almond Sticks




Rating: 3.61 / 5.00 (41 Votes)


Total time: 45 min

For the dough:






For the decoration:



For the nougat filling:




Instructions:

For the almond sticks, first beat egg whites with granulated sugar until stiff. Sift powdered sugar and mix with grated almonds. Carefully fold into the beaten egg whites.

Fill the mixture into a pastry bag with a smooth nozzle (No. 5) and pipe the sticks onto a baking tray lined with baking paper. Keep enough space between the sticks because the mixture will rise a little during baking.

Crush the almond leaves for decoration and sprinkle over the Stangerl. Hold the baking tray with the baking paper on the left and right, lift it up and turn it over briefly so that not too many almond leaves remain on the Stangerln.

Bake in the preheated oven at 170 °C (hot air) for about 10 minutes. Allow to cool.

For the nougat filling, soften the butter. Then mix well with the nougat, place in a piping bag and pipe onto one half of the sticks. Finally, stick together with the other half of the almond sticks.

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