4
* After baking, allow to dry over night
Savouries and biscuits
Mins.
Aperitif nibbles
A1a
190–200
yes
7–15
2
180–190
yes
7–12
1+3
Puff pastries with a filling (ham, nut, etc.)
A1
170–190
yes
15–25
2
1+3
Yeast pastries
A13
170–190
yes
15–25
2
Eclairs, profiteroles
–
160–180
yes
25–35
2
Macaroons
–
160–180
yes
10–15
2
Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies)
–
160–180
yes
8–12
2
150–170
yes
10–15
1+3
Mailänderli (butter biscuits), Spitzbuben (jam biscuits)
–
160–170
yes
10–15
2
150–160
yes
10–15
1+3
Basler Leckerli (honey almond spice cookies)
–
170–180
yes
15–20
2
Chräbeli (aniseed biscuits)
–
130–140
yes
20–25
2
120–130
yes
20–25
1+3
Meringues *
–
100–110
no
45–90
2
Bruschetta, garlic bread
–
200–210
yes
5–10
2
Ham and pineapple toastie
A4
200–220
yes
15–20
2
A
˚C