| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Hungarian |
|
20 |
Servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter (1/2 pound), at room temperature |
| 1 1/4 |
c |
Sugar |
| 4 |
|
Extra large eggs, separated |
| 1 |
tb |
Vanilla extract |
| 3 |
c |
Unbleached, all-purpose flour |
| 1 |
ts |
Baking powder |
| 2 |
c |
Rasberry or apricot preserves (up to 3) |
| 1 |
c |
Lightly toasted walnuts or filberts |
INSTRUCTIONS
Harriet Roth's Deliciously Healthy Jewish Cooking
1.Preheat oven to 350 degrees. Lightly butter a 10xl5 inch pan.
2. Cream butter and 1 cup of sugar until fluffy.
3. Add egg yolks and vanilla; beat thoroughly.
4. Sift together flour and baking powder. Add to the batter and mix well.
5.Spread dough in pan. Spread preserves over the dough. Sprinkle with half
the nuts.
6. Beat egg whites until soft peaks form. Add the remaining 1/4 cup sugar,
1 tablespoon at a time, beating until shiny and stiff. Gently fold in the
remaining half of the nuts and spread on top of the preserves, bringing the
meringue to the sides of the pan.
7.Bake for about 30 minutes or until meringue is golden brown.
8.Use a wet knife to loosen the pastry around the sides of the pan. Cool in
the pan.
9. When cool, use a serrated knife to cut into 20 bars or diamond shaped
pieces.
Posted to JEWISH-FOOD digest V96 #70
Date: Mon, 4 Nov 1996 16:07:44 -0800
From: raifft@ix.netcom.com (Richard A. Ifft )
A Message from our Provider:
“God promises a safe landing, not a calm passage.”