Preheat oven at 180°C and spread baking paper on baking plate Seperate egg-white from egg yolks. There are not egg yolk traces permitted, otherwise one cannot achieve stiff beaten egg-white Tip: If one is not experienced with the seperation of eggs, it is recommendable to open each egg individually and add it step by step. In case of misfortune, only one egg is lost and not all six.

Halve apricots with knife and stone them Tip: If fruits are too big, one can also quarter them.

stir egg yolks and sugar to a bright, creamy mass

Beat egg-white to beaten egg-white Add crystal sugar to beaten egg-white and stir everything properly. Hereby pores decrease and volume is improved.

mix flour with baking powder and salt add milk and rum

carefully fold in beaten egg-white into dough

spread dough approx. two finger thick on baking plate coat with fruits bake it golden yellow for approx. 40 minutes

take it out, besprinkle with sugar after cooling off, cut into biscuits