| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
20 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unblanched almonds |
| 2 1/2 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Ground allspice |
| 1 |
c |
Powdered sugar |
| 1 |
|
Lemon's peel, finely grated |
| 1 1/4 |
c |
Unsalted butter;in sm pieces |
| 3 |
|
Egg yolks |
| 12 |
oz |
Raspberry jam |
| 1 |
|
Egg |
| 2 |
ts |
Milk |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Sliced almonds |
INSTRUCTIONS
Finely grind unblanched almonds in a food processor or blender; place in a
large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add
lemon peel; mix well. Make a well in the center of flour and add butter and
egg yolks; mix ingredients together to form a soft dough. Knead lightly
until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes.
Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on
a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread
jam over pastry. Roll out other half of dough to fit pan; place on top of
jam. Lightly beat egg with milk and sugar; brush pastry with glaze and
sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F
(175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold,
cut in 30 pieces.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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