ReceptnaptárLola pastry
Lola biscuits are a sweet little item from old Hungarian baking notebooks: airy walnut sticks with colorful sprinkles and chocolate-dipped ends. Light, airy and flourless (just a little breadcrumb). A great Christmas treat.
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Ingredients
Method
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- Preheat the oven to 150 °C (135 °C fan). Line a baking tray with baking paper.
- Whisk the 2 whole eggs with the pinch of salt and sugar over steam for 4-5 minutes until warm and thick, then take off the heat and beat with a mixer for another 5 minutes until cool. The mixture should be a stiff foam that falls in ribbons.
- Mix the walnuts with the breadcrumbs and gently fold them into the foam in two batches so it does not collapse.
- Spoon the foam into a piping bag with a star nozzle and pipe 6-7 cm bars onto the lined tray.
- Brush the bars with the beaten egg white, sprinkle with colored sugar sprinkles and bake at 150 °C for 20-25 minutes until golden and firm on the outside.
- Once cool, dip both ends of each bar into melted chocolate and let set on baking paper. They keep for 1 week in a tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Beat the eggs into a stiff, stable foam.
- Fold in the walnuts and crumbs slowly.
- Bake at a low temperature so they do not brown.
- Use the chocolate lukewarm.
Frequently asked questions
Gluten-free?
Yes, if you use ground almonds instead of the breadcrumbs.
How long do they keep?
1 week in a tin.
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