| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | Servings | ||
INGREDIENTS
| _____Pastry Base____________ | ||
| __________ | ||
| 1/2 | c | Butter — softened |
| 1 | c | Flour |
| 2 | tb | Water |
| _____Pastry Top_____________ | ||
| ________ | ||
| 1/2 | c | Butter |
| 1 | c | Water |
| 1 | c | Flour |
| 1 | ts | Almond Extract |
| 3 | Whole Eggs |
INSTRUCTIONS
1. Preheat oven to 350 degrees. 2. Prepare pastry base: Cut butter into flour until it resembles coarse crumbs. Sprinkle water over mixture, and mix well. Shape dough into a ball; divide ball in 1/2. Pat each half into a 12x13" strip on an ungreased baking sheet (place strips 3" apart). Set aside. 3. Prepare pastry top: Heat butter and water to a rapid boil in a medium saucepan. Remove from heat and quickly stir in the flour and extract. Stir vigorously and cook over low heat until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, and beat until smooth and glossy. Divide topping in 1/2, and spread over prepared dough strips (pastry base). 4. Bake in a 350 degree oven for 1 hour, or until the top is crisp and slightly browned. 5. When cooled, drizzle with a thin glaze of powdered sugar mixed with milk or water. Sprinkle lightly with chopped nuts. Recipe By : Karen Broeklin From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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