| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Oil |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Vanilla |
| 1 |
c |
Ground almonds |
| 1 |
pn |
Salt |
| 1/4 |
c |
Coconut (optional) |
| 3 |
c |
Flour (approx.) |
INSTRUCTIONS
source: National Council of Jewish Women, cookbook (Canada)
Beat eggs, add sugar, oil, salt and vanilla and beat well. Fold in nuts,
and add sufficient flour to make a stiff dough. Shape into 3 rolls. Bake,
slice and dip in cinnamon and sugar mixture, dry in slow oven.
Posted to JEWISH-FOOD digest V97 #058 by alotzkar@direct.ca (Al) on Jan 18,
1904.
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