| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 100 |
g |
Butter |
| 100 |
g |
Castor (granulated) sugar |
| 3 |
|
Eggs; separated |
| 1 |
lg |
Lemon; grated rind of |
| 2 |
tb |
Lemon juice |
| 200 |
g |
S.r. flour sifted |
| 50 |
g |
Chopped nuts (hazel-walnuts) |
| 150 |
g |
Icing (powdered) sugar; sifted |
INSTRUCTIONS
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Date: Mon, 29 Nov 93 21:09:38 PST
Cream butter and sugar until light and fluffy. Beat in egg yolks, lemon
rind and juice. Gradually beat in flour until fairly stiff. Press into
shallow 28x18 cm tin lined with baking paper. Sprinkle nuts over top. Whisk
egg whites until stiff. Gradually whisk in the icing sugar reserving 1 Tbs.
Spread meringue evenly over the nuts pulling into peaks. Sprinkle with
reserved icing sugar. Bake at 160 C. (325 F.) for approx. 45 mins. or until
golden brown. Cool in tin then cut into fingers.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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