STYRIAN ZWIEBACK

August 7, 2016

Spent the last week back home with my family. I have to admit I really miss Styria. Warm weather, beautiful landscapes, delicious wine and great company. Turns out that if you buy boxes and boxes of wine in a Buschenschank they will give you some snacks with it.

We got some Styrian Zwieback! Totally forgot this lovely treat exists. Zwieback just means ‘baked twice’. Usually quite flavor and oder less the Styrian version is sweet and nutty.

The Zwieback takes no baking skills at all. But a bread cutting machine is worth a lot!

I still had a bag of walnuts from my parents garden. Most often you will get Styrian Zwieback with pumpkin seeds. But almonds or hazelnuts work great too!

STYRIAN ZWIEBACK

  • 6 egg whites
  • 150g sugar
  • 200g flour
  • 200g walnuts [or pumpkin seeds]

_ grease and flour a loaf pan

_ preheat oven to 180°C

_ combine egg whites with sugar and beat until fluffy and stiff

_ slowly add flour until everything is well combined

_ finally add whole walnuts [or pumpkin seeds]

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_ pour into the loaf pan

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_ bake for 20 to 30 minutes

_ remove from the oven and leave to cool completely

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_ cut the bread into very thin slices [2 to 3 millimeters]

[use a bread slicer if you have one – the more even you can get the thickness the more even they will bake]

_ place slices onto a baking paper

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_ heat oven to 170°C

_ dry Zwieback slices for 6 to 8 minutes [remove as soon as they start turning slightly brown on the edges]

[keep an eye on them – a minute too long and they might be pretty dark]

_ remove from oven and leave to cool

_ store in an air tight container or plastic bag [the humidity in the air will make them soggy again]

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