| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Caprial1 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
c |
Powdered sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Almond extract |
| 1 |
c |
Unsalted butter |
| 1 |
c |
Almonds |
| 1/2 |
c |
Almond paste |
| 1/2 |
c |
Sugar |
| 1 |
|
Lemon; juice of |
| 1 |
|
Lemon; zest of |
| 3 |
|
Eggs |
| 1/2 |
c |
Cream |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
CRUST
ALMOND LEMON FILLING
Place flour, powdered sugar, salt and extract in a food processor.
With the motor running slowly drop in the butter about 1 tablespoon
at atime. Process until a ball of dough forms on top of the blade.
Remove from the processor and press into a greased 12 inch removable
bottom flan pan. Bake in a 350 degree oven and bake just until the
crust sets about 10 minutes. Set aside to cool.
Almond Lemon Filling:
Place almonds, almond paste, and sugar in a food processor and
process to grind the nuts. Stop the machine and add juice, zest,
eggs, cream, and extract. Process to blend well. Pour in the cooled
crust and place in a 350 degree oven and bake for about 20-25 minutes
or until when inserted with a knife it comes clean. Serve warm or
cold with whipped cream.
Converted by MC_Buster.
Per serving: 420 Calories (kcal); 28g Total Fat; (58% calories from
fat); 7g Protein; 38g Carbohydrate; 97mg Cholesterol; 111mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit;
5 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”