• 12 egg yolks
• 1 cup of sugar
• 1 cup of raw peanuts, finely ground
• 1 cup of flour
• 1/2 teaspoon baking powder
• 2 egg whites - fluffy

• Grease a 9" x 13" pan and line it with wax paper
   
• Preheat the oven to 350o F (about 180^o C)
   
• Fluff the 2 egg whites and set aside
   
• Beat the egg yolks and then add the sugar
   
• Coat the finely ground peanuts with the flour, then mix in the baking powder
   
• Add the peanut mix to the egg yolks, stir, then fold in the egg whites gently
   
• Pour the final mixture into the pan and bake for 25-30 minutes until golden brown (check with a toothpick)
   
• After cooking, leave the mixture in the pan for a further 10 minutes, then turn it out of the pan and leave it to cool completely
   
• Cut the cooled Zwieback in half lengthwise and then slice very thinly. Store the slices between wax paper.

Chris says: This recipe was submitted to us by Linette from Oklahoma City in the USA. It's a delicious variant on Zwieback (the famous German crispy rusk toast) and it's great with cheese spread or marmalade for breakfast or as a snack.