Knead all ingredients into a smooth and well developed dough. After kneading directly put in the filling and mix.
Dough temperature: approx. 26ºC.
Scale: approx. 250 grams and mould into pointed model.
Dough proof: approx. 10 minutes.
Roll the pointed model dough pieces into long stems with a lengt of 60 cm. Lay the stems on a baking paper prepared baking sheet of 40 x 60 cm. Divide twelve stems on one baking sheet.
Final proof: approx. 60 minutes.
Just before baking ad the decoration. Sprinkle first with almond shavings and then with sufficient sugar so that both stick well enough while baking.
Baking: approx. 15 minutes at 210ºC.
After cooling down slice pieces of 10 x 40 cm. These can then be broken to the desired size.
