Giotto Slices

For the Giotto Schnitten, beat the eggs and powdered sugar until fluffy. Mix the breadcrumbs with rum. Mix the hazelnuts or walnuts with baking powder and fold into the egg mixture.

Spread the dough on a baking tray lined with baking paper (38 x 25 cm) and bake at 180 degrees until golden brown. For the filling, crush the giotto balls.

Whip the cream with cream stiffener and gradually fold in the crushed giotti balls. Place a baking frame around the cooled nut base and spread the filling on top.

Refrigerate for a few hours. Before serving, cut into slices and top with giotto balls.

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