A bird's nest
I am writing this recipe for my former neighbor Milica, a woman who has helped me many times, jumped in to help, these are the cookies she gave me the recipe for 25 years ago, not only gave but went downstairs to me, a young inexperienced housewives, kneaded the dough, rolled it out, showed how to twist the loaves, how to cut them, I helped, and then we sweetened together. For 25 years, these are cookies that are mandatory at every celebration, anniversary ... Aunt Milica, Thank you so much
- From the listed ingredients, knead a smooth dough, leave it in the cold for half an hour. Now it depends on the size of the yolk, if the dough is too soft, feel free to add more flour, but not too much.
- In the meantime, make the filling by mixing the egg whites with the sugar, vanilla sugar, adding the ground walnuts (or hazelnuts), and finally the rum. If you want, you can put rum sugar from instead of rum, it is great and then you don't even need to put vanilla sugar.
- Divide the dough into 4 parts and flour the base, roll it out thinly and coat it with the filling. Roll into a firm roll, cut into pieces about half a cm wide and place them in a baking dish on parchment paper, slightly spaced because they spread out during baking, but not too much. Repeat with each piece of dough, if you want larger biscuits you can divide the dough into smaller pieces so that larger pieces come.
- Place in an oven preheated to 200 degrees and bake for about 15 minutes until slightly browned.
- Sprinkle warm biscuits with powdered sugar, cool and enjoy. You can also store them in tin boxes (if anything remains) and store them for a longer time, the longer they stand the better.