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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Nusse Stangl (Nooss-shtawn-g’l) – Nut meringue bars

by Eve Brown, 10 Dev 2005

Comment: My Mother’s Cookies.  It is nut-based cut in logs covered with meringue.

  • 1½ lbs. ground nuts (fine)

  • 4 egg whites

  • ½ - 1 lb. powdered sugar

Beat egg whites until start to be stiff add powdered sugar according to your taste (between ½ and 1 lb.)  Beat till very stiff (not runny).

Mix ½ of the egg white mix into the groundnuts.

Cover cutting surface with breadcrumbs, and then put nut mix on top and roll evenly into rectangle shape about finger thick.  Cut in half, lengthwise.  Top this with egg and sugar mix and spread evenly.  Slice width wise into sticks (finger width).  Using a spatula put onto a greased (could spray with cooking spray) cookie sheet.

Bake for 5-10 minutes at 350˚

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 10 Dev 2005]



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Last Updated: 25 Jul 2014

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