For the pumpkin seed biscuits beat egg whites with sugar and lemon juice to a very firm snow, finally mix in pumpkin seeds and lemon zest and using a piping bag (with a smooth nozzle), pipe small biscuits onto a prepared baking tray.
Possibly cover with some whole pumpkin seeds.
Bake in the preheated oven at about 140 ° C for about 15-17 minutes.
When cooled, put 2 biscuits together with currant jam and decorate with chocolate (or dip in it).
Preparation Tip:
Variation: Instead of pumpkin seed biscuits can also be small Kipferl dressiert on the baking sheet.
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