| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cookies, Jewish |
30 |
Servings |
INGREDIENTS
| 8 |
|
Egg-whites |
| 4 |
|
Eggs |
| 12 |
tb |
Sugar |
| 8 |
tb |
Oil |
| 4 |
tb |
Rum |
| 900 |
g |
Flour |
| 1/2 |
kg |
Nuts, minced |
| 1/2 |
kg |
Honey |
|
|
Peeling from 1 lemon * |
INSTRUCTIONS
DOUGH
FILLING
* 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
A Message from our Provider:
“Been misunderstood? Imagine how God feels”