CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
Jewish |
Cookies, Jewish |
30 |
Servings |
INGREDIENTS
8 |
|
Egg-whites |
4 |
|
Eggs |
12 |
T |
Sugar |
8 |
T |
Oil |
4 |
T |
Rum |
900 |
g |
Flour |
1/2 |
kg |
Nuts, minced |
1/2 |
kg |
Honey |
|
|
Peeling from 1 lemon * |
INSTRUCTIONS
Is "Zetst" the correct word? Mix all dough ingredients together and
let them stay for half an hour. Mix filling ingredients on a pan over
fire till it gets thick. Remove heat and add the lemon peeling. Thin
the dough on a floured surface to a thin layer. Cut with a glass round
portions from the dough, put some filling on each round and fold the
dough to the traditional triangular form. Bake in a preheated oven at
180 grades Celsius for about half an hour. Optionally smear some
egg-yolk on the cookies a few minutes before baking is finished to add
some glaze. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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