| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 200 |
g |
Butter |
| 500 |
g |
Flour |
| 200 |
g |
Sugar |
| 1 |
tb |
Milk |
| 2 |
ts |
Yeast |
|
|
Vanilla |
| 4 |
|
Egg yolks |
| 200 |
g |
Almonds |
| 200 |
g |
Sugar |
| 2 |
|
Egg whites |
| 1 |
|
Stick of butter |
| 1 |
|
Orange, zest of, with a little juice |
| 3 |
tb |
Crushed crackers or cookies |
INSTRUCTIONS
Madame Lerner, *translated by Lori Siegel*
Make a dough with 200g butter 500g flour, 200g sugar, 1 large tablespoon of
milk 2 teaspoons of yeast , a little vanilla, 4 egg yolks. Let sit.
Prepare separately: 200g almonds, 200g sugar, 2 egg whites, 1 full
Tablespoon of butter, 1 zest of orange with a little juice, 3 tablespoons
of crushed crackers or cookies. Mix all.
Stretch a layer of dough to 6 to 9 mm thick on the pie (tart mold), then a
layer of the the almond mixture. Put in the oven.
Posted to JEWISH-FOOD digest V96 #59
Date: Wed, 23 Oct 1996 12:12:38 -0200 (EDT)
From: Daniella De Picciotto <daniela@dialdata.com.br>
A Message from our Provider:
“Questioning God? He made the brain cells you think with”