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(German) - (Pennsylvania Germans)

Three-fourths cup sugar, 3 eggs, 2-1/2 tablespoonfuls olive oil 2 cups
flour, 1/2 teaspoonfuls baking powder, 1/2 cup sweet almonds, pinch
of salt. A couple of drops of almond extract.
In a bowl place 3/4 cup of granulated sugar. Add 3 well-beaten eggs, 2
cups of flour sifted with 1-1/2 teaspoonfuls of baking powder and a
pinch of salt. Mix all well together. Add 1 cup whole (blanched)
almonds and 2-1/2 tablespoonfuls of good olive oil.
Knead the dough thoroughly. Do not have dough too stiff. Divide the
dough into four equal parts, roll each portion of dough on a
_well-floured_ bake board into long, narrow rolls. Place the four
rolls on a baking sheet over which flour had been previously sifted.
Place the rolls a short distance apart and bake in a quick oven about
twenty minutes or until light brown on top. On removing the baking
sheet from the oven cut rolls at once, while the almonds are still
warm, into two-inch pieces. From this recipe was made thirty pieces of
almond bread. The olive oil, used as shortening, is not tasted when
baked. These are a very good little cake, and not bread, as their name
would lead one to suppose.

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