| 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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”