Pumpkin Seed Spiraltaler

Mix flour with powdered sugar, ground almonds and salt. Add diced butter and eggs and quickly knead into a shortcrust pastry!

Finely grind the pumpkin seeds with a food processor.

Mix half of the dough with cocoa, the other with the pumpkin seeds.

Wrap both doughs in plastic wrap and refrigerate for at least an hour!

Roll out the dough on a floured work surface into rectangles of the same size, about 3 mm thin, brush with egg white and place on top of each other. Cut once in the middle.

Roll up both doughs tightly from the wide side to form a roulade. Wrap both rolls in foil and freeze for 30 minutes.

Preheat oven to 180 °C.

Cut dough into slices about 5 mm thin. Place the spiral taler on baking paper, brush with the remaining egg white and bake on the middle shelf for about 23 minutes.

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