1 c Unsalted butter
1 c Granulated sugar
2 Egg yolks
2 Hard-cooked egg yolks;
-sieved
1 Lemon; juice and rind of
1 tb Brandy
1/2 lb Almonds; ground
2 c Sifted all-purpose flour
1 ts Baking powder
1 c Raspberry or apricot jam
Confectioner’s sugar
-(powdered sugar)
From: esther@rochgte.fidonet.org (Esther Vail)
Date: Sat, 26 Nov 1994 09:58:35 +0000
From the Woman’s Day Encyclopedia of Cookery, 1966, vol. 4: Cream butter
and gradually beat in granulated sugar. Add next 4 ingredients. Blend
well. Stir in almonds, sifted flour, and baking powder. Work with fingers
into a smooth dough. Press half the dough in the bottom of a greased
loose-bottomed 9″ cake pan or spring form (size to hold 1 litre) or a
greased pie tin of the approximate size. Make dough thicker on bottom than
on sides. Cover with 3/4’s of the jam. Chill remaining half of dough until
easier to handle. Roll dough into strips about 3/4 inch (about 2 cm) thick,
and arrange crisscross over the jam-covered dough. Bake in preheated oven
(350 degrees F, 180 degrees C) for 45 to 50 minutes, or until pale gold in
color. Before serving, fill spaces between strips with rest of jam and
dust with confectioners’ sugar.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
