Preparation

Roll out the dough to a thickness of 2 mm. Place the dough on the baking trays lined with slightly moistened silicon paper, this keeps the dough in place on the paper when cutting. Place the baking trays into a cooling cell for thirty minutes before cutting. Cut 5 x 5 cm squares, cut the long strips 2 cm wide and 12 cm long (vary as desired). After cutting, brush with the egg, sprinkle with cinnamon sugar, granulated sugar and hazelnut pieces or, if desired, the finely chopped nutty crust. After decorating bake in time. Allow the slices to rest for an hour before adding the final decorations. If required, dry after baking in a low drying oven or drying cabinet.