Mailänderli

Shaping: Roll out dough 5 mm thick (use dough sticks/guides). Cut out with cookie cutters, place on baking trays and brush with egg yolk.

Baking: Bake approx. 10 min. in the middle of the oven at 200°C

Variation: Black and White Cookies Divide the fluffy mixture in half, mix 40 g cocoa powder into one half, divide the flour quantity and add accordingly. Schnäggli: Roll out the light dough and the dark dough to 2 mm thickness, brush the light dough with egg white, place the dark dough on top, brush as well. Roll up like a roulade and refrigerate. Cut into 4 mm thick slices.