Ingredients

Source

*	modified from Eva Bakos Mehlspeisen aus Österreich * ISBN 3-8000-9015-5

Directions

Sift the flour with the salt. Rub the butter into the flour until a breadcrumb texture is achieved. Beat the egg and work gently into the crumbs to form a smooth dough. Wrap in cling film and allow to relax in the fridge for 20-30 minutes before using.

Roll out on a greased and flour tray and poke with a fork or pastry docker. Bake an 180 °C until pale yellow (about 20 minutes).

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until foamy, about 1 minute. Continue to whip on medium-high speed until soft peaks form, two to three minutes. Slowly add 50 grams sugar and whip until stiff peaks are formed, one to two minutes more. Combine red currants with the reamaining sugar and fold with the almonds into the beaten eggwhites. Spread onto the pastry dough and bake for further 20to 30 minutes until the eggwhites are light brown.

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