Knead the dough ingredients into a shortcrust dough (should not be too soft, add a little flour if necessary). Roll out the well worked dough on a floured work surface to a thickness of about 1/2 cm and divide into cookie sizes of about 7 x 4 cm and wheel out.
For the filling, whip egg whites, vanilla sugar and sugar, adding a little at a time, until firm. Fold in roasted Köllns Kernige, finely diced dried plums and all other ingredients. Spread the filling evenly on half of the poked out dough pieces. Make sure to leave a little space at the edge. Cover with the remaining dough and smooth the edges of the dough a little with your fingers. Bake on a greased tray at 175 °C , middle rack, for about 20 min.
fresh for a long time and can be baked well in stock.
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