| 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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