Gmundner Schnitten

Put all the ingredients for the shortcrust pastry in a bowl, mix with the dough hook or mix on a work surface and quickly work into a dough. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. On a floured work surface or between two baking mats, roll out the dough to about 3 mm thick and cut strips 4 cm wide and 25 cm long. Place on a prepared baking sheet and pre-bake in a preheated oven at 165 to 175 °C for about 5 minutes. For the nut mixture, beat egg whites with sugar until very stiff. Mix in nuts and crumbs, finally stir in liquid butter. Spread jam on pre-baked short pastry strips and spread the above nut mixture on top. Bake in preheated oven at 165 to 175 °C for about 10 minutes with door closed and another 4 minutes with door slightly open (open draft) until light brown.

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