| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | lb | Butter |
| 1 | cn | (8 ounce) almond paste |
| 3 | Eggs | |
| 2 1/2 | tb | Flour |
| 1/4 | ts | Salt |
| 2 1/2 | tb | Kirschwasser; (Cherry Brandy) |
INSTRUCTIONS
Cream butter and sugar in electric mixer. Add almond paste and beat for three minutes or until very fluffy. Add eggs, one at a time and beat thoroughly. Continue beating for fifteen minutes. Add flour, salt and Kirschwasser. Beat three more minutes. Place in 8 inch pan which has been oiled, floured and lined with wax paper. Bake at 350 degrees for 45 minutes. Cool. Refrigerate for 2 hours. Sprinkle with powdered sugar before serving. Serves: 8 This is easy to make and with an electric mixer you can walk away from -- It doubles nicely. The cakes do freeze well. Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro <lss@coconet.com> on Jan 4, 1998
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