Ladyfingers with Pumpkin Seeds
1 egg, separated
20 g vanilla sugar
25 g flour
1 pinch of salt
2 tablespoons roasted pumpkin seeds, not too finely ground
Gradually adding sugar and salt, beat the egg white until it forms creamy peaks.
Mix egg yolk and remaining sugar. Whisk until white and creamy.
Alternating fold in the beaten egg white and the sifted flour.
Put into a pastry bag and pipe the batter onto a baking tray (lined with parchment paper),
shaping about 30 short strips(5 cm length).
Sprinkle with pumpkin seeds and bake at 180 deg C in preheated oven
for about 11-12 minutes or until golden yellow. Let cool on a rack.