Russian Bread

I found this recipe over at Delicious:Days, and I’m posting them at Elisa Adam’s Cookie Swap too.

4 egg whites
a pinch of salt
125g white sugar
2 tsp vanilla sugar
2 tbsp unsweetened cacao
1/2 tsp cinnamon
150g flour (1 1/4 cup for non-metric people)

Sift the flour, cinnamon and cocoa powder.

Whip the egg whites with the salt until soft peaks, add the sugar and continue whipping until stiff.

Fold in the flour mixture–do not overmix; this isn’t macarons we are talking about.

Fill your piping bag and pipe out shapes and what not. I’ve been sticking to straight sticks for ease of storage and writing time munchies.

Bake at 170C (340F) for 10-15 minutes. If you overbake, they become HARD, which makes them hard on your teeth. Underbaked makes them a little chewy, which isn’t a bad thing.


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