Preheat oven to 200°CFor the biscuit dough: separate the egg yolks and the egg whites. Beat the egg whites with half of the sugar until very stiff. Beat the yolks also with the remaining sugar, the vanilla sugar and the lime zest until foamy. Sift the flour and custard powder into the yolk mixture and fold in. Finally, carefully fold the beaten egg whites into the yolk mixture.Line a baking tray with baking paper.Pour the sponge mixture into a piping bag fitted with a small round nozzle and pipe strands of 15cm onto the tray. Then cover each strand with whole pumpkin seeds and squirt again with the piping bag a strand on top. You can also spray light wavy lines. Before baking, lightly sprinkle with powdered sugar.Bake in the oven at 200°C for about 10 minutes until light brown.Serving suggestion: The biscotti look pretty put in a glass.
Preparation Tip:
This pastry can be stored in a tin for a good week.
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