FIELD: food industry. SUBSTANCE: half-finished product contains, mas.%: granulated sugar, 32-40; egg white, 16-20; nut ground kernel, 20-26; vanilla powder, 0.5-1.5; biscuit crumb, 10-34. Egg white is whipped with granulated sugar for 40-50 min. Vanilla powder, nut ground kernel and biscuit crumb are introduced in whipped mass. The prepared mixture is spread out on sheets and baked at temperature 90-270 C for 15-20 min. EFFECT: brittle light structure and pleasant cream-nut taste. 2 cl, 1 ex
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