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Vanilla-Nut "Wolfzahne"

4 Servings
BASIC DOUGH ====================
250 g butter (or margarine)
2 T sour cream
100 g sugar
4 egg yolks
375 g flour
1 flour for rolling out
1 butter (or shortening for)
-greasing t,he pan
FILLING ========================
4 egg whites
250 g sugar
4 packages vanilla sugar
250 g (or grated nuts),Chopped

Cream the butter or margarine with the sour cream and sugar. When creamed, add the egg yolks one by one.
Blend in the flour. When a dough starts to form, knead it briefly with the hands. Flour the work surface and roll the dough out. Cut into strips about 2 cm wide by five cm long.
Place these strips in the lightly greased pan ("backblech"), cover with a clean kitchen towel or dishtowel, and let stand overnight in a cool place.
The next day, whip the egg whites until stiff. Add the vanilla sugar and the chopped/grated nuts to the egg whites, and mix well. The mixture should be handled lightly, so as to remain fluffy. If the mixture becomes too runny, thicken with a small amount of flour. Fill an icing bag with the mixture and pipe it into the dough-strips in the baking pan. Preheat the oven to 175 degrees C and bake the cakes for about 10 minutes.

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