12 egg yolks 1 cup of sugar 1 cup of raw peanuts, finely ground 1 cup of flour 1/2 teaspoon baking powder 2 egg whites - fluffy Grease a 9" x 13" pan and line it with wax paper Preheat the oven to 350o F (about 180o C) Fluff the 2 egg whites and set aside Beat the egg yolks and then add the sugar Coat the finely ground peanuts with the flour, then mix in the baking powder Add the peanut mix to the egg yolks, stir, then fold in the egg whites gently Pour the final mixture into the pan and bake for 25-30 minutes until golden brown (check with a toothpick) After cooking, leave the mixture in the pan for a further 10 minutes, then turn it out of the pan and leave it to cool completely Cut the cooled Zwieback in half lengthwise and then slice very thinly. Store the slices between wax paper. Chris says: This recipe was submitted to us by Linette from Oklahoma City in the USA. It's a delicious variant on Zwieback (the famous German crispy rusk toast) and it's great with cheese spread or marmalade for breakfast or as a snack. Cooked Zwieback can also be toasted - both ways are delicious!
Chris says:
