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Everyone knows them, long fingers. If I could not get still as a child, I turn a breadstick or a long finger, so I was just as sweet again.

Now there are quite a lot of sugars in long fingers, of course not bad if you sometimes eat one, but I am such a person that it can never stick to one. Once started with something tasty, then often the package must also be empty.

That's why I went into the kitchen to make a healthier version of the long fingers. And although I say so myself, it worked pretty well. Below I share the recipe with you.

What do you need:

This is how you make them:

Preheat the oven to 190 degrees and cover a baking sheet with baking paper.

Separate the eggs. (you need the egg white and the egg yolk, so don't throw anything away)

Beat the egg yolks with about half of Greensweet Erythritol with a mixer.

In another fat-free bowl, beat the egg whites, pinch of salt and the rest of Greensweet Erythritol stiff. Only add these as soon as the proteins become foamy. Do this gradually.

Fold the beaten egg yolk mixture through the stiff beaten egg whites mixture.

Make sure you minimize spatula so that you do not lose air.

Then gradually sift in the spelled flour, the baking powder and 5 drops of greensweet liquid stevia vanilla. Do this also with a spatula and make sure that you lose as little air as possible.

Now put the mixture in a piping bag and make elongated stripes on the baking paper.

If you do not have a piping bag, you can also do it carefully with a spoon.

After that I put Sweet Cinnamon from Greensweet-stevia over the long fingers, because I love the cinnamon taste. And then they can be in the oven for 12 to 14 minutes.

Remove the baking sheet from the oven and let the long fingers cool, while cooling the long fingers become crispy, as they should be.

Have fun, greetings Tiffany


Source / photos: Tiffany from TiffsKitchen