Sift flour and baking powder and make a well in the center. Add the remaining ingredients in order and quickly knead into a smooth dough. Leave to rest in a cool place for 30 minutes. Roll out the dough to about 3 mm thick, brush with egg white and form sticks or cut out any shapes. Mix Emmentaler and salt and press the cookies with the coated side into the Emmentaler. Place the smooth side on a baking tray lined with baking paper and sprinkle with paprika or poppy seeds. Bake in the preheated oven at 180 °C for approx. 12 minutes.