| 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
PASTRY
FILLING
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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