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For the dough:
315 g Flour
125 g Sugar
250 g Butter (at room temperature)
2 Egg Yolks
For the meringue:
4 Egg Whites (180 g)
180 g Sugar
250 g sliced Almonds
The recipe is getting passed down from one generation to another, like a family heirloom. In Ebersmunster, you can offer « Mandelbari » instead of a bouquet of flowers or you can see this biscuit on the table during communions or baptisms.
So, I’ll share with you the recipe of my husband’s aunt, a native of Ebersmunster.
Normally, the « Mandelbari » is prepared in a round shape. As for me, I’m kind of reinventing the recipe for Easter. Hope you’ll like it :-)
Preparation of the dough:
Mix the egg yolks with the sugar. Add the flour and the butter. Form a ball. Let the dough to stand during the night.
Next day, use the https://www.chezvera.com/product/mouton-grand-ii pastry cutter to get biscuits in a shape of sheep. Place a sheet of parchment paper on your baking sheet and place the biscuits on it.
Preparation of the meringue:
Whisk the egg whites until stiff. Add little by little the sugar. At the end, carefully add the sliced almonds.
Place with a spoon some meringue on each biscuit.
Bake it at 150 °C during approximately 5 minutes but keep an eye on the oven and get the biscuits out of it as soon as they get glazed.