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FRAU SCHMIDT'S RECIPE FOR "GERMAN" ALMOND SLICES

(German) - (Pennsylvania Germans)







1/2 pound sugar, 1/2 pound butter.
1/2 pound of seeded raisins (chopped).
1/2 pound blanched and chopped almonds.
1 teaspoonful cinnamon, 1 teaspoonful of allspice.
Grated rind and juice of 1 lemon.
2 cakes German sweet chocolate, grated.
3 whole eggs and 2 extra whites of eggs.
2 teaspoons baking powder, 3 cups flour.
1 tablespoon vanilla, 2 tablespoons of brandy.
Cream butter and sugar, add eggs, one at a time. Then add all the
ingredients. Mix with flour. Flour bake board and take a handful of
dough and roll with the hands in shape of a sausage roll. This
quantity of dough makes eight rolls. Place on greased baking sheets a
short distance apart, so they will not touch when being baked. Bake
them in a _warm_, not hot, oven. Take from the oven when baked and cut
while still warm into small slices across the roll. Slices should be
about three-quarters of an inch wide. Cover the three sides with the
following icing:
Beat together until smooth and creamy 1 cupful of sweet cream, adding
enough confectioners' sugar to make it spread.
You may expedite the work by preparing raisins and almonds the day
before.
The Professor's wife always served these almond cakes with coffee when
she gave a "kaffee klatch" to her country friends.











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