Trübauer Stangerl

Ingredients for 1 servings:

• 140 g butter, cold
• 140 g flour
• 1 egg yolk
• 30 g sugar
• 140 g powdered sugar
• 140 g ground almonds
• ½ egg white

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

The Stangerl consist of a butter dough and an almond dough. These are rolled out individually and placed on top of each other. Butter dough: Rub together the flour and butter, then add the egg yolk and sugar and knead into a dough. Roll out the dough and fold it over itself, repeating this folding process 4 times. This gives the butter dough a slightly flaky texture after baking. Then chill the dough for at least 1.5 hours. The almond dough doesn’t need to be made until the butter dough is thoroughly chilled. To do this, mix the almonds, powdered sugar, and half the egg whites. Now roll out the butter dough into a strip about 7-8 mm thick and about 5 cm wide. The width of the strip depends on how long you want the Stangerl. Now roll out the almond dough into a strip. The strip should be about 1 cm less wide than the butter dough strip (it won’t be as thick either). Since the almond dough is quite sticky, I roll it out between two pieces of cling film and place the almond dough on top of the butter dough, pressing it down lightly. Then, I cut the sticks from the strips with a sharp knife and place them on the baking sheet. The butter dough should be visible on the side, leaving the almond dough in the middle. Preheat the oven to 190°C (375°F). Bake the sticks for about 15 minutes, until they are slightly browned on top.