For the Styrian-style railwaymen, mix or knead all ingredients well in a food processor. Add as much egg white as necessary until a kneadable mass is formed. Roll out the short pastry into a rectangle (approx. 26 x 38 cm and approx. 3 mm thick). Place on a baking tray, prick several times with a fork and bake in a preheated oven at 160°C for about 13-15 minutes until golden or rather light.
While the short pastry is still warm, cut it in half widthwise with a serrated knife. Spread jam on one half, cover with the second half and cut into strips about 4-5 cm wide and about 26 cm long. Pour prepared macaroon mixture into a piping bag and pipe onto the sides of the filled shortbread strips, not too far out (to form a rail).
Allow to dry for about 1 hour and then briefly bake (= scarf) under the grill coil or at the highest setting. Attention, will darken quickly! Boil up the jam and pour it into the space between the macaroon strips, let it cool down and cut the Styrian-style railwaymen into smaller pieces.
Preparation Tip:
VARIANT : jam corners Spread baked rectangular shortbread base with hot dark jam, cover with baked shortbread base, spread with well thickened jam and let cool. Cut into small pieces and sprinkle with brittle if desired.
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