| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 36 | Servings | |
INGREDIENTS
| 300 | g | Butter |
| 300 | g | Sugar |
| 8 | Eggs | |
| 300 | g | Flour |
| 1 | ts | Baking powder |
| 1 | Lemon; finely shredded peel of | |
| 100 | g | Currants [or raisins] |
| 100 | g | Almonds |
| 50 | g | Course sugar |
INSTRUCTIONS
Beat butter and sugar. Add the egg yolks, the flour blended with the baking powder, and the lemon peel. Beat the whites stiff and stir them carefully in. Pour the mixture into a greased cake an. Sprinkle the currants, almonds, and coarse sugar on top. Bake. Cool and cut into squares with a sharp knife. This freezes well. Bake at 175C for 25-30 min. in a cake pan about 20 by 40 cm REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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