| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Desserts, Kosher/pare, Passover |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Potato flour |
| 2 |
oz |
Matzo cake meal |
| 1 |
oz |
Granulated sugar |
| 1 |
|
Egg |
| 5 |
oz |
Margarine, softened |
| 4 |
oz |
Ground almonds |
| 4 |
oz |
Granulated sugar |
| 2 |
|
Egg yolk |
|
|
Lemon curd |
INSTRUCTIONS
Mix pastry ingredients with wooden spoon or food processor until fully
blended. Wrap in plastic and chill in freezer 10 min or refrigerator 1
hr. Mix together ground almonds, sugar and egg yolks. Roll out pastry
and cut into two 12x2 1/2" sheets. Dampen with a bit of water and
spread filling on top. Using a spoon handle, make a shallow depression
lengthwise down each bar. Return to freezer fo r 10 min or
refrigerator for 1 hr to allow pastry to rest. Bake at 375F for 15 min
until pastry is set and golden. Fill channels with lemon curd and bake
additional 10 min until pastry is browned. Cool and cut into fingers.
NOTES : So This Is Kosher by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986 Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe
Digest V1 #535 by "Master Harper Gaellon" <gaellon@inch.com> on Mar
22, 1997
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