Nidelzeltli – Rahmtäfeli

put in a frying pan, make 25 min, stirring on low fire, until the amount becomes light brown. Shaping: Spread quantity on a greased baking sheet, semi-solidify, cut into 2 cm tentli, cool, break apart.

“Soft” version 2 1/2 dl cream 1 dl milk 300 g sugar same preparation as the hard Zeltli add 1 to 2 tbsp water at the end.

Betty Bossi recipe from the old Gutzli book

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