| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Sifted flour |
| 3 | Egg whites | |
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 3 | Egg yolks; beaten | |
| 1 | c | Ground walnuts |
| 1 | ts | Lemon rind |
| Powdered sugar | ||
| 1 | tb | Lemon juice |
INSTRUCTIONS
Sift flour into a medium bowl, cut in butter with pastry blender or 2 knives, until mixture is crumbly. Stir in mixture of egg yolks, lemon rind, andlemon juice; blend lightly wit fork to form a dough. Divide and shape into 24 small balls; place inshallow pan; chill at least 4 hours. Beat egg whites until foamy in medium bowl; beat in sugar, 1 T. at a time, until mixture stands in stiff peaks; fold in ground walnuts. Roll out each ball of dough to a 4" round on a lightly floured pastry cloth or board. Spread each circle with 2 T. of nut mixture. Roll up, jelly roll fashion; arrange seam side down, on ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until golden; cool on wire racks. Slice each diagonally into 3 pieces; sprinkle with powdered sugar. Posted to Bakery-Shoppe Digest V1 #483 by gerri <gerri@kc.net> on Jan 01, 1998
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